Instructions

• Preheat oven to 340°F (170°C).
• In bowl, mix seeds, flour, and pinch of salt. Add 4 tablespoons water and 1 tablespoon extra virgin olive oil. Mix into dough.
• Roll out dough between two sheets of parchment paper until about 0.2 in (5 mm) thick. Transfer to baking tray, remove top sheet, and score into squares.
• Bake for 20 to 25 minutes until crispy. Cool on wire rack. Meanwhile, zest and juice lemon (at least 2 teaspoons of each). Finely chop rosemary leaves.
• In bowl, mix ricotta with 1 tablespoon extra virgin olive oil, lemon juice, lemon zest, and chopped rosemary. Season with salt and pepper.
• Break cooled crackers into pieces and serve with lemon ricotta dip.