Cook the broad beans in a large pan of boiling salted water for 2-3 mins until tender. Drain well and rinse under cold running water to halt the cooking process. Remove the white skins from the beans, then tip the beans into a food processor with the garlic, tahini, lemon juice and olive oil. Season well, then blend on medium speed, adding a splash or two of water, until the mixture is creamy and smooth. Transfer to a serving bowl or plate and set aside.

Heat the oven to 200C/180C fan/gas 6. For the crackers, combine the flour, sugar and 1 tsp salt in a large bowl, and make a well in the centre. Mix the olive oil with 225ml water, then slowly pour this into the well, stirring continuously with a wooden spoon. Mix to a shaggy dough, then bring the dough into a ball using your hands. Turn out onto a lightly floured surface, knead for 5 mins until smooth, then cut in half. Roll out one half on a large sheet of baking parchment into a thin 45 x 50cm rectangle – the thinner it is, the crispier the crackers will be. Repeat with the second half on a second sheet of parchment.

Transfer the dough rectangles, on their baking parchment, to baking sheets. (If you prefer, cut the dough into triangles and arrange on lined baking sheets.) Brush the dough lightly with water, then sprinkle over the za’atar, sesame seeds and some sea salt. Bake for 12-15 mins until lightly golden with a few bubbles at the edges. Leave to cool, snap the rectangles into rough crackers. Will keep in an airtight container for a week. Drizzle more oil over the hummus, sprinkle over the extra sesame seeds, then serve with the crackers for scooping.