Basil hummus, home-made crackers and pomegranate

Basil hummus

Ingredients

For 25 crackers
– 100 g flour
– 25 g cold butter
– 3 tbsp sesame
– ½ tsp dried baker’s yeast
– 1 level tsp salt
– 30 to 50 ml water
– a pinch fleur de sel
– a pomegranate
– 350 g basil hummus

Time: 30min
Difficulty: 2/3

Preparation

Start by deseeding the pomegranate and scattering the seeds on the hummus. Set aside.

Preheat the oven to 180°.

In a large bowl, mix the flour and the sesame, the yeast, the salt and the cold, diced butter.

Rub together as if you were making a crumble and then gradually add water to form a smooth, non-sticky dough.

Roll out the dough fairly thinly (2 or 3 mm) on a floured work surface and cut into triangles.

Dust with fleur de sel and place in the oven for about 12 minutes, until the crackers are nicely brown.

Leave to cool and savour with the hummus with pomegranate seeds.