BAKE THE CRACKERS

1. Preheat the oven to 200 ᵒC. Line the baking form with baking paper.
2. In a bowl, mix the flour, salt, garlic powder, and chopped rosemary. Add the diced cold butter and rub between your fingers until you get the crumbs. Add finely grated hard cheese and stir.
3. Pour the cream into portions and knead until you get a soft, smooth dough.
4. Wrap the dough in cling film and refrigerate for 30 minutes.
5. Transfer the dough to a clean surface sprinkled with flour and roll out into a thin sheet of dough. Cut into small squares (approximately 3 × 3 cm). Carefully transfer them onto the baking sheets lined with parchment paper, leaving small gaps between the squares. Sprinkle with a small fork, lightly smear with a pinch of water and sprinkle with a little coarse sea salt (do not overdo it, as the crackers will be too salty).
6. Bake in a preheated oven for about 10-12 minutes until the crackers turn a nice golden color.
7. Cool and serve with hummus.

PREPARE HUMMUS

1. Preheat the oven to 200 ᵒC. Line the baking sheet with baking paper.
2. Peel a carrot, cut it into medium-sized pieces and mix it with olive oil, a pinch of salt, pepper, and cayenne pepper. Put on baking paper in a pan and bake in a preheated oven for about 20 minutes until soft. Let it cool.
3. Drain the chickpeas from the can and drain very well. Press between the two fingers to remove their cuticles.
4. Put all the ingredients for the hummus in a chopper bowl and grind to a completely homogeneous mass.
5. If the hummus is too thick, add a slice of water to get the right consistency.
6. Transfer the hummus to a bowl, before serving sprinkle with olive oil, garnish with herbs, black pepper, sesame seeds.
7. Serve with crackers.