Mix all the ingredients together until incorporated, let it rest for 30 minutes.
Roll out the dough into a very thin sheet. The thinner the dough, the crisper it will be after baking.
Use a pizza cutter to cut into crackers, about 1 1/2 inches wide. It doesn't have to be perfect.
Bake for about 15 minutes or until golden brown. The exact baking time will depend on the thickness of the dough and variations in ovens.
Place the potatoes in a food processor and pulse for few seconds to have only medium mashed potatoes.
Mix the tahini, lemon juice, garlic paste in a bowl; add the water gradually until the sauce is smooth and creamy.
Pour over the potatoes and mix lightly, sprinkle chopped parsley or thyme and drizzle with some olive oil.
Serve at room temperature with the crackers.