Sesame Crackers w/Trio of Dips

Sesame Crackers w/Trio of Dips

PREP TIME: 10-15 minutes

COOK TIME: 10-15 minutes


You will need:


2 cups black sesame seeds

1 cup chickpea flour

2 tbsp virgin coconut oil

1/4 cup water

1/2 tsp pink Himalayan salt


3 ripe avocadoes

Juice of 1-2 lemons

Pink Himalayan salt and pepper taste

Pinch of cayenne pepper

Sweet potato & Carrot Hummus dip

250g sweet potato

250g carrot

1 cup tinned chickpeas

1 cup coconut cream

1 tsp cumin powder

1 tsp ground coriander

1/2 tsp turmeric

Pinch chilli flakes

Optional top with fresh coriander and fresh chilli

Tomato Salsa

3-4 roma tomatoes

1/4 small red onion

1/4 cup green capsicum

Let’s make it:

Preheat oven to 190°C. Add dry ingredients to a blender or food processor and blend until sesame seeds combine with chickpea flour. Add to a bowl. Add oil and half of the water. Mix until combined. Add the remaining water and mix well. Add more water if necessary, until mixture can stay together but it should not be too moist. Put ‘dough’ on a floured board, roll out and cut out triangle shapes by hand or with a cookie/biscuit cutter. Bake for 10-15 minutes depending on thickness of biscuits.

For the guacamole, mash avocado and add all ingredients except the cayenne pepper to a bowl and mix well. Top with a sprinkle of cayenne pepper.

For the sweet potato and carrot dip, steam sweet potato and carrot until softened in a saucepan on medium heat. Drain and mash together in saucepan then allow to cool. Add chickpeas, coconut cream and spices to a blender and blend until well combined (the chickpeas will not blend that well by themselves). Add chickpea mixture to sweet potato mixture in the saucepan and re-blend with a barmix to make sure the dip is smooth and creamy. Top with ground coriander

For the tomato salsa, chop all ingredients, add to a bowl and mix.