Sundried tomato hommus with crackers

Name: Sundried tomato hommus with crackers
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Middle Eastern
Ingredients: 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; 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; 2 sprigs fresh basil, leaves only, plus extra for garnishing; 1 pinch ground black pepper; 1 pinch paprika, to serve