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.

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).

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Nut-free, Soy-free, Vegetarian

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

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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).