Whole Grain Crackers with Hummus

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine 1 cup whole wheat flour, 2 tablespoons flaxseed meal, 1 tablespoon sesame seeds, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/2 teaspoon dried rosemary.

Add 2 tablespoons olive oil and mix with a fork until the mixture resembles coarse crumbs.

Gradually add 1/4 cup water, mixing until a dough forms. You may need slightly more or less water depending on the humidity.

Turn the dough onto a lightly floured surface and knead for about 1 minute until smooth.

Roll the dough out very thin (about 1/8 inch) on a piece of parchment paper. The thinner the dough, the crispier your crackers will be.

Using a pizza cutter or knife, cut the dough into 1-inch squares. Prick each square with a fork to prevent puffing.

Transfer the parchment paper with the cut dough onto the baking sheet.

Bake for 15-18 minutes, rotating the pan halfway through, until the crackers are golden brown and crisp.

While the crackers are baking, prepare the hummus by draining and rinsing 1 can of chickpeas.

In a food processor, combine the chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 2 minced garlic cloves, 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon salt.

Process until smooth, gradually adding 1 tablespoon olive oil and 2 tablespoons water until you reach your desired consistency.

Taste the hummus and adjust seasonings if needed.

Allow the crackers to cool completely on a wire rack (about 5-7 minutes) before serving with the freshly made hummus.

Divide the crackers and hummus into two equal portions for serving.