Hummus and Cheezey Spice Crackers

This is a waaay better alternative to the typical sugar-laden snacks of late.  I don't always have time, but I love making these things at home as opposed to buying them from the store.  I just feel like when I put my own energy into them, they carry something special that a cracker sitting in a box for weeks is lacking.  Part of that "special something" is burning half of the first batch ; )

Garbanzo Hummus
1 can of garbanzos, drained and rinsed well
1 clove of garlic
juice of 1 lemon
pinch of salt
pinch of whole cumin seeds
dash of pepper
couple tablespoons of water
dash of sesame oil

Into the Vita-Mix...push it down and mix it up till smooth.

Cheezey Spice Crackers
Adapted from Oh She Glows

Preheat oven to 350.

Use whisk to mix:
1 cup whole wheat flour
1/2 all purpose flour
1 tablespoon sucanat
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons black sesame seeds
1/4 cup flax seed meal
1/4 cup nutritional yeast
1/4 teaspoon asefotida
1/8 teaspoon smoked paprika
1/4 teaspoon dried thyme
(all spices are optional...add what you are in the mood for)

Make a well in the center, and add:
1/4 cup oil
3/4 cup liquid (I used almond milk)

Whisk the liquid, then use a spoon to mix the entire batch.  Use hands to stick it all together and give it a few kneads.  Roll out between two sheets of wax paper or on a heavily floured surface.  Roll out until you have the thickness of crackers you like (the thinner, the crispier).  Transfer the entire sheet of dough to a parchment-lined or greased baking sheet.  Cut cracker shapes with pastry cutter, pizza cutter, or knife (be careful not to scratch your pan!).  Brush with olive oil (or not, I did both and they were both fine) and sprinkle with salt or leave as is.  It's okay if the crackers are touching, and if they stick they can be broken apart after.  You can also move them apart by hand.  They don't expand out, just up (and just a tiny bit).  Bake for 17-22 minutes or until golden and crispy.  Let cool.  Bake a little longer for crispy, or less for softer crackers.  I found 18 minutes to be my perfect level of crispiness.