Preheat the oven to 180C (160C fan). Add 2 tbsp olive oil to a roasting pan with and toss the squash so that is is covered.
Drizzle with 2 tbsp honey and sprinkle with the cumin seeds.
Season with salt and pepper and roast in the oven for 20 minutes or until soft.
Remove from the oven and set aside to cool slightly.
Roughly chop the almonds, pistachios and cranberries and put in a large bowl together with the feta and hummus.
Add the squash and 1 tbsp honey and mix together thoroughly. Check the seasoning and add salt and pepper if necessary.
Cut the phyllo sheets so that they’re square.
Place a phyllo sheet on your worktop and brush with olive oil.
Place a second sheet on top and brush with oil. Add the third sheet on top of the other two.
Place about 3 tbsp of filling along the bottom edge of your phyllo square leaving a gap either side.
Roll into a cigar shape and brush along the top edge with olive oil to seal. Pinch the edges to form the cracker and tie them with a small piece of kitchen string.
Line a large tray with baking paper and place the crackers on it spaced slightly apart. Brush with olive oil.
Bake for 30 minutes or until golden.
If the edges are browning too quickly cover them with strips of foil until the middle is done. Remove the string and cool slightly before serving.