Sundried tomato hommus with crackers

Quinoa and spelt crackers

• ½ tsp dried thyme
• 100 g white quinoa
• 100 g spelt flour
• 100 g plain flour, plus extra for dusting
• 100 g water
• 50 g macadamia oil
• 25 g linseeds (flaxseeds)
• 45 g sesame seeds
• ½ tsp salt

Hommus

• 1 garlic clove
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 50 - 60 g sun-dried tomatoes
• 20 g olive oil, plus extra for drizzling
• 20 g lemon juice, (approx. ½ lemon)
• 50 g tahini
• ½ tsp salt
• 2 sprigs fresh basil, leaves only, plus extra for garnishing
• 1 pinch ground black pepper
• 1 pinch paprika, to serve