Pre-heat oven to 400 degrees. Line two cookie sheets with parchment paper.
In the large bowl, combine the gluten free flour, salt, and poppy seeds. Add the water, oil, and melted vegan buttery spread. Stir to combine. If needed, add a little more water. The dough will come together into a ball. Divide into two balls.
Place one dough ball on a piece of parchment paper and cover with another sheet of parchment paper. Roll with a rolling pin until the dough is very thin. Remove the top sheet of parchment, and transfer the dough to a cookie sheet.
Slice the dough into squares, but do not separate. Brush with a bit of water, and sprinkle with sea salt.
Repeat with the other ball of dough.
Place the cookie sheets in the oven and bake at 400 degrees for about 15-20 minutes. Rotate the cookie sheets halfway through. Keep an eye on the crackers so they don't burn. They will be lightly golden and crisp when done.
To make the spread:
Place all ingredients in a blender or food processor and blend until combined.
Put dip in a bowl and refrigerate for an hour or so to enhance the flavor.
Notes
Store leftover crackers in an airtight container for up to one week.Store leftover garlic spread in the refrigerator for up to three days.