Serve with Hummus Dip (recipe follows).

　　

Ingredients

makes about 54

　　3 cups all-purpose flour, plus more for work surface

　　2 teaspoons baking powder

　　2 teaspoons salt

　　1/2 cup (1 stick) chilled unsalted butter

　　1 cup buttermilk

　　1 1/4 cups sesame seeds, toasted

　　1 large egg

　　1 tablespoon sugar

　　1 tablespoon soy sauce

　　

Hummus Dip

1 can (15 1/2 ounces) chickpeas, drained and rinsed

　　1 large or 2 small garlic cloves, roughly chopped

　　Pinch of ground cumin

　　Pinch of ground nutmeg

　　5 tablespoons extra-virgin olive oil

　　2 tablespoons tahini

　　1 tablespoon water, plus more as needed

　　3 tablespoons fresh lemon juice (1 lemon)

　　3/4 teaspoon coarse salt

　　(makes 1 3/4 cups)

　　

Step 1

In the bowl of a food processor, pulse the flour, baking powder, and salt until combined. Add the butter; pulse until the mixture resembles coarse meal. Transfer to a medium bowl; stir in the buttermilk and 1 cup of the sesame seeds until the mixture forms a dough. Divide into quarters; wrap in plastic. Chill 20 minutes.

　　

Step 2

Preheat the oven to 350°F. In a small bowl, whisk together the egg, sugar, and soy sauce. Transfer one piece of dough to a lightly floured work surface; roll out into a rectangle about 1/8 inch thick. Use a sharp knife or pizza wheel to cut the rectangle into strips about 3/8 inch wide and 10 inches long. Brush the strips with egg mixture; sprinkle with the remaining 1/4 cup sesame seeds.

　　

Step 3

Arrange the strips on a parchment-lined baking sheet. Bake until just golden, 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.

　　

Hummus Dip

Step 4

Combine all the ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days. Serve chilled or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.