One of my favorite things about these crackers is how easy they are to make. I used to have this misconception that homemade crackers were difficult, but after realizing you can whip up a batch like this in your food processor, I'm totally hooked.
Preheat the oven to 400ºF. Adding quinoa flour, brown rice flour, psyllium, garlic, salt, pepper, pine nuts, basil, hummus and oil to a food processor. Pulse until evenly distributed.
Add the water, starting with 1/4 cup and adding 1 tablespoons at a time after, and pulse until a dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.
Cut the dough into four pieces. Knead one piece with your hands, place it on a piece of parchment and roll it as thin as you can. You'll probably need to sprinkle the dough with a little flour so that it doesn't stick. Repeat with the other three pieces and transfer the pieces of parchment to baking sheets.
Bake the crackers for 7 - 10 minutes per side, watching closely so they don't burn. Careful when you flip them over too! Turn off the oven and let them sit in the warm oven for 1 - 2 hours so they get super crispy.
Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads.