Puree all ingredients in food processor until smooth. Transfer to serving bowl.
Lay dough out on parchment paper and allow to defrost for several minutes.
Skim cream carefully from top of can, and whip with electric beaters until soft peaks form. Add powdered sugar, cinnamon and cardamom and beat one more minute. (Remaining coconut milk can be saved and used for a smoothie base within the week.)
Preheat oven to 375°F. When dough is pliable, use a pizza cutter to cut 8 wedges from each dough circle. Transfer to parchment paper lined baking sheet and bake for 5-7 minutes, or until just golden.
Serve wedges, hummus and cream in separate bowls and allow guests to do the dipping. Alternatively, you can place a few malawach crisps on each plate with a mound of hummus and a dollop of cream. Garnish with freshly grated nutmeg or a cinnamon stick.