I finished baking the crackers last night, but did not have time to take pictures and post them. The crackers, which I made from whole wheat flour, actually turned out pretty good. I topped them with sesame seeds, black pepper and salt before baking.
For the dip, I made Butternut Squash Hummus: equal amount of roasted butternut squash and chickpeas, a tablespoon of tahini, juice of 1/2 lemon, 4 cloves of roasted garlic, salt and pepper. Give it a try.