For the lavosh crackers: Preheat oven to 165C/330F and line a baking tray with baking (parchment) paper. In a small bowl mix together olive oil, sesame oil and water and set aside. Place flours, sesame seeds, cumin and salt in a large bowl. Combine together then form a small well in the centre. Pour in wet ingredients and stir to form a soft dough. Place a piece of parchment paper on a workbench and lightly flour a rolling pin. Divide dough into quarters then roll out each quarter into a very thin rectangle like shape. I like to keep my lavosh looking quite rustic and homemade, so it doesn’t really matter what this shape it. Roll the dough out as thin as you possibly can. Gently transfer baking paper and lavosh to baking tray. Lightly brush with olive oil using a pastry brush then sprinkle over a good serving of sea salt. Place in oven and bake for 15-18 min or until crisp and pale golden. They will crisp up further as they cool. Allow to cool completely on tray then store in an airtight container. Break up lavosh into crackers of whatever size you desire. For the dip: Wash spinach leaving a little water on the leaves. Place in a medium saucepan. Place over low heat, stirring occasionally until the spinach has wilted completely, about 1-2 min. Remove from heat and transfer to a colander or sieve. Allow to cool for 5-10 min or until it is cool enough to handle. Transfer to a clean tea towel then wring out to remove as much water as possible. Place in the bowl of a food processor. Add feta, cream cheese, sour cream, lemon juice, garlic, salt and pepper and process until almost smooth. Transfer to a serving bowl and serve with homemade lavosh crackers and vegetable crudites. Store any leftover dip in the refrigerator for up to 3 days.