Whole Wheat Sesame Crackers With Hummus
[Vegan]

For the Crackers:

1. Preheat oven to 400°F. Pulse together 1 cup whole wheat flour, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a food processor until combined. Add 4 tablespoons of vegan butter and pulse until moist, crumbly, and bits form. Drizzle in 1/4 cup of ice water and add the white and black sesame seeds. Plus until a soft dough forms. Divide in half and on a floured work surface roll each half out and with pasta cutters or a knife make squares or rectangles.
2. Transfer to a pan and poke holes with a fork to prevent them puffing up. Bake until borrowed at the edges, 10-12 minute. Transfer to a wire wrack to cook completely. Store in an airtight container for up to 1 week or freeze up to 3 months.

For the Hummus:

1. Put the chickpeas, tahini, oil, garlic, salt, pepper, and lemon juice in a blender or food processor (a blender will give you a much smoother hummus).
2. Begin to blend and add the chickpea liquid as needed to create a smooth purée. Taste and adjust to your liking.
3. Transfer to a bowl and drizzle with olive oil. Optional: Garnish with Za’atar, paprika, parsley, and extra chickpeas.