Carrot & Butter Bean Dip With Seedy Crackers

A creamy carrot dip with a punch of spice that’s perfectly paired with our crunchy seedy crackers.

Directions

  • To make the seedy crackers

    Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
  • Preheat the oven to 160ºC. Line two baking trays with non-stick baking paper. Press the sunflower mixture firmly, in a thin layer, over each prepared tray, ensuring there are no gaps. Bake for one hour or until golden and crisp. Cool and break into large pieces.
  • To make the dip

    Preheat oven to 200ºC. Combine the carrot, cumin, coriander, garlic, and oil in a roasting pan. Bake for 30 mins or until the carrot is tender. Squeeze the garlic from the skins and discard the skins.
  • Place the carrot mixture and beans in food processor. Process until mixture is almost smooth.
  • Spoon into a serving dish. Sprinkle with almond and pepitas. Drizzle with extra oil. Serve with crackers.
  • Tips and Tricks
    Experiment with flavours, this dip is a great base to swap out the herbs (try mint or coriander instead of parsley—use what ever herbs you have on hand).

A creamy carrot dip with a punch of spice that’s perfectly paired with our crunchy seedy crackers.

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Directions

  • To make the seedy crackers

    Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
  • Preheat the oven to 160ºC. Line two baking trays with non-stick baking paper. Press the sunflower mixture firmly, in a thin layer, over each prepared tray, ensuring there are no gaps. Bake for one hour or until golden and crisp. Cool and break into large pieces.
  • To make the dip

    Preheat oven to 200ºC. Combine the carrot, cumin, coriander, garlic, and oil in a roasting pan. Bake for 30 mins or until the carrot is tender. Squeeze the garlic from the skins and discard the skins.
  • Place the carrot mixture and beans in food processor. Process until mixture is almost smooth.
  • Spoon into a serving dish. Sprinkle with almond and pepitas. Drizzle with extra oil. Serve with crackers.
  • Tips and Tricks
    Experiment with flavours, this dip is a great base to swap out the herbs (try mint or coriander instead of parsley—use what ever herbs you have on hand).