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Seedy Crackers With a Roasted Capsicum, Carrot and Pine Nut Dip

Yields10 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

A healthy snack, absolutely packed full of flavour and made entirely from plant-based ingredients.

 1 cup sunflower kernels
 1/2 cup pepitas
 1/2 cup almond meal
 1/4 cup chia seeds
 1 tsp activated charcoal powder (optional)
 1 tsp Changing Habits Cumin Powder
 4 tbsp sesame seeds
 1/2 cup water
 Changing Habits Pepper to taste
 Changing Habits Seaweed Salt to taste
 1/4 cup pine nuts, lightly roasted or fried
 4 red capsicum, deseeded and chopped
 2 carrots, peeled
 4 tbsp olive oil
 Pinch Changing Habits Seaweed Salt
 2 tsp Changing Habits Pepper
 1 brown onion, peeled and diced
 1 chilli, deseeded and chopped
 3 cloves garlic, minced
 2 tbsp fresh lemon juice

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.

Nutrition Facts

Servings 10