Step 1

Stir together olives, shallots, vinegar, capers, parsley, crushed red pepper, and 2 tablespoons of the olive oil in a medium bowl; set tapenade aside.

Step 2

Bring water to a boil in a medium saucepan over medium-high. Slowly whisk in chickpea flour and 1 1/2 teaspoons of the salt; stir until smooth. Reduce heat to medium-low; slowly add remaining 3 tablespoons olive oil, and stir vigorously until smooth. Cook, stirring often, until mixture is tacky to the touch, 12 to 14 minutes. Let cool 5 minutes. Transfer mixture to a food processor; process until smooth, about 1 minute. Spread mixture on a rimmed baking sheet lined with plastic wrap. Top with another layer of plastic wrap, and press mixture into a rough rectangle. Flatten mixture to 1/4-inch thickness with a rolling pin. Refrigerate until set, about 30 minutes.

Step 3

Tear dough into irregular 1-inch pieces. Heat canola oil in a large saucepan or small Dutch oven over high to 350°F. Fry dough, in batches, until pieces float to the top of the oil and are golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels; sprinkle with remaining 1 teaspoon salt.

Step 4

To serve, spread 1 teaspoon hummus on each cracker, and top with 2 teaspoons tapenade.