Garlicky Hummus with Olive Oil Crackers

Hummus

250g chickpeas, soaked, boiled and pureed with the water reserved from boiling
½ cup tahini paste
½ cup water
Juice of 1 lemon
6-8 cloves of garlic, minced
Extra virgin olive oil, to serve
Sumac, to serve (optional)

1. In a large bowl, add the tahini paste, water and lemon juice and mix well until it forms a uniform paste. Add the minced garlic to it and mix it well.
2. Now add the chickpea paste to the tahini sauce a little at a time, making sure everything gets incorporated evenly.
3. In a plate, spoon the hummus and create a canal with the back of the spoon to hold the olive oil, as seen in the photograph.
4. Sprinkle with sumac and serve with crackers.

Olive Oil Crackers

Adapted from: Ottolenghi Cookbook
Yield: 25 crackers

250g all purpose flour
1 tsp baking powder
115 ml water
25 ml olive oil
Freshly ground pepper (I used a mix of black, white and pink!)
Sea salt to taste
Coarse sea salt for garnish (I used pink Himalayan salt)
More olive oil for brushing

1. Preheat oven to 220C.
2. In a large bowl, or the bowl of a Kitchen Aid add the flour baking powder, water, olive oil, salt and pepper. Knead the dough for 5-6 minutes until it all comes together.
3. Make walnut sized balls and roll them out as thinly as you can into long, oval shapes.
4. Place the rolled out crackers on a baking sheet lined with parchment paper, brush with olive oil and sprinkle with pink Himalayan salt (or sumac, poppy seeds, sesame seeds, za’atar, etc).
5. Bake for 5-6 minutes, or until the crackers are golden brown in colour.
6. Serve with the hummus!