A healthy snack, absolutely packed full of flavour and made entirely from plant-based ingredients.
Preheat oven to 150 Degrees celsius.
Place the sunflower kernels and pepitas in a food processor and blitz for 20 seconds.
Transfer the sunflower kernels and pepitas into a bowl with the rest of the dry cracker ingredients, then add the water and stir well. Continue to stir occasionally for 20 minutes until the the water has fully absorbed.
Line a baking tray and spoon the mixture into the tray pressing firmly down with the back of a spoon. Make sure it is a thin layer - you may need two trays.
Bake for approximately 50 minutes or until lightly golden.
Remove from the oven and, once cooled, use a sharp knife to cut into squares.
Preheat oven to 180 degrees celsius.
Drizzle capsicum and carrot with olive oil, season with salt and pepper and bake for approximately 25 minutes.
Saute onion, garlic and chilli in a fry pan on a medium heat and then reduce the heat to a medium-low and cook for a further 15 minutes.
Once the capsicum has been removed from the oven and cooled slightly, peel the skin from each piece.
Once all ingredients have cooled, transfer into a food processor or Thermomix and blend. Either add the pine nuts before you process or, if you would prefer a crunchier texture, add them in at the end.
Freezable? Roasted Capsicum & Carrot dip with pine nuts
Hi Helen, we haven’t frozen the dip ourselves, but it might just come out a bit watery.