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Ingredients
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Almond Hummus
Sumac, Rosemary & Sea Salt Crispbread
Method
Almond Hummus
Toast almonds (if not toasted)
Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast 6–8 minutes until fragrant and lightly golden. Cool completely.
Combine ingredients
In a food processor, add the cooled toasted almonds and pulse until finely ground (scrap down sides as needed). Add drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, 3 tablespoons olive oil, and 3 tablespoons reserved chickpea liquid (or water).
Process to smooth
Process on high for 1–2 minutes until mixture becomes smooth. Stop and scrape down the bowl. If too thick or grainy, add additional reserved chickpea liquid or water 1 tablespoon at a time until desired creamy consistency is reached (target texture similar to traditional hummus).
Season and finish
Taste and season with 3/4 tsp fine sea salt and 1/4 tsp black pepper (adjust to taste). Process 5–10 seconds to incorporate. Transfer to a serving bowl, make a shallow well in the center, drizzle 1 tsp olive oil, and garnish with chopped parsley if using.
Sumac, Rosemary & Sea Salt Crispbread
Preheat and prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Make dough
In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp dried rosemary, and 1 tsp sumac until evenly distributed. Add 1 tablespoon olive oil and 1/4 cup cold water; stir until a shaggy dough forms. If too dry, add water 1 teaspoon at a time until it holds together but is not sticky.
Roll very thin
Turn dough onto a lightly floured surface and knead briefly (6–8 turns) until smooth. Divide into 2 portions. Roll one portion between two sheets of parchment paper as thin as possible (aim for 1–2 mm thickness). Remove top sheet of parchment and transfer the rolled dough with the bottom sheet to the prepared baking sheet. Repeat for remaining portion, leaving space between pieces.
Score and brush
Using a sharp knife or pizza cutter, score the rolled dough into rectangles or squares to make crispbread shapes (scoring helps break into pieces after baking). Brush the surface lightly with a little olive oil and sprinkle the coarse/flaky sea salt and an extra pinch of sumac and rosemary if desired for visual and flavor contrast.
Bake until crisp
Bake in the preheated oven 10–14 minutes, rotating the sheet halfway, until edges are golden and centers appear dry. For extra crispness, turn off the oven, crack the door, and leave the crispbreads inside to cool for 10 minutes more.
Break and serve
Once cool, break along the scored lines into crispbread pieces. Serve alongside the almond hummus. Store any leftovers in an airtight container for up to 3 days.