Homemade hummus and crostini

FOR THE BREAD: In a large mixing bowl combine all dry dough ingredients, water and 2 tbsp olive oil and stir with large wooden spoon until a single dough ball forms (30-60 seconds) Coat the dough ball with a bit of flour and knead into a tighter, smoother ball. Remove from mixing bowl, add a tsp of olive oil to the bowl, rub the sides with the oil and return ball to center of bowl. Cover the bowl with a tea towl and set aside in warm, draftless spot for 1 hour.

Split the now doubled in size dough ball into 3 equal portions. Knead each portion into a tight ball, cover all three with a tea towel and let rest another 10 minutes.

preheat oven to 375F

Form the 3 dough balls into 3 loaves 9-10" x 2-3" and place evenly space apart on a greased baking dish.

Cut a shallow diagonal line on the top of each loaf and then bake on the bottom shelf for 22-23 minutes. Remove to a cooling rack and allow to cool fully.

turn on your broiler

Cut the bread diagonally into pieces about 1/2" thick and arrange on a baking sheet.

Combine the oil and vinegar and whisk til fully combined, then brush on the tops of the crostini. Broil until toasted - 45-90 seconds

FOR THE HUMMUS: Combine all ingredients except the water and garnishes in a food processor and process at least 2-3 minutes straight, then add water to adjust texture if it's not smooth enough, and lemon juice and garlic to adjust seasoning.

Refrigerate hummus at least 1 hour, preferably 3 or more.

When serving the hummus make a small crater in the center, fill it with olive oil and and chopped garlic, season liberally with smoked paprika.