Preheat oven to 400 F.

Slice top off garlic head and place on baking tray; on same tray, add cubed sweet potato, then drizzle all with olive oil, roast for 30 to 40 minutes, or until sweet potato is fork tender. Set aside to cool. This step can be done in advance, storing in airtight container in fridge.

In food processor, combine cooled roasted sweet potato, chickpeas, tahini, lemon juice, cumin, and salt. Squeeze in roasted garlic cloves. Blend until smooth, adding water in 1 Tbsp increments to loosen. Taste and adjust seasoning as needed. Set aside in fridge to build flavor.

For crackers, mix all other ingredients together in bowl to form dough. Roll between 2 layers of parchment paper to about 1/8 inch thickness.

Using knife or cookie cutter, cut into cracker shapes, place on parchment-lined baking tray, and bake at 350 F for 12 to 16 minutes, flipping once, until golden and crisp.