Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl or base of a food processor fitted with a dough blade, mix together the flours, sugar and salt. Add the oil and water and combine or stir until a sticky dough is formed.

Remove the dough, wrap in plastic and let sit in the fridge for 15 minutes.

Remove dough from fridge and divide the dough into two halves; set one half aside. Sprinkle your work surface lightly with flour and set the dough halve on top.

Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-1/16th inch thick- that’s about the thickness of a penny. You will spend a bit of time rolling to get the dough thin, very thin. If the dough starts to resist and shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

Combine the oregano, basil, rosemary, onion flakes, thyme, salt, red pepper flakes and garlic powder in a bowl. Brush the surface of the dough very lightly with water. Sprinkle half of seasoning mixture over the dough.

Cut the dough into cracker-sized rectangles or diamonds (see note)

Transfer crackers to baking sheet and prick with fork to prevent them from puffing up and the toppings falling off!

Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, Take note of how thin your crackers are- thinner crackers will bake faster than thicker ones

While the first batch of crackers is baking, roll out and cut the remaining dough and repeat the steps.

Transfer the baked crackers immediately after removing from the oven to a wire rack to cool completely. The baking rack is essential so air can circulate and no condensation -- the killer of crunch – forms.

Heat the olive oil in a skillet over medium heat. Add the tomato paste, dried herbs and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor and add the garlic, chickpeas, tahini, lemon juice and pinch salt. With the motor running, puree and drizzle in 2 tbsp. olive oil. For a creamier hummus, add the 2 tbsp. water (or more)