Greek layer dip with gluten-free seedy crackers

Ingredients

• Greek layer dip
• 400 gram can chickpeas, rinsed, drained
• 1/4 cup olive oil, plus 1 tsp extra
• juice of 1 lemon
• 2 tablespoon water
• 2 clove garlic, crushed
• salt and pepper, to season
• 180 gram marinated feta, drained
• 1/4 cup light sour cream
• 2 tablespoon light Greek yoghurt
• 250 gram cherry tomatoes, quartered
• 1 Lebanese cucumber, seeded, finely diced
• 1/4 cup pitted kalamata olives, chopped
• 1/2 red capsicum, seeded, diced
• 1 small red onion, diced
• 1/4 cup basil, chopped
• 1/4 teaspoon dried oregano
• Gluten-free seedy crackers
• 1 cup quinoa, rinsed, drained, cooked
• 3/4 cup cashews
• 1/4 cup LSA
• 1/4 cup mixed seeds
• 1 egg
• 1 tablespoon soy sauce
• 2 teaspoon sesame oil
• Pinch cayenne pepper