Roasted Carrot Dip with Chickpea Crackers


If you're looking for a healthy, quick and easy snack idea when entertaining friends or family that is also delicious, you must try this cracker and vegetable dip combo!

Roasted Carrot Dip
Serves 3


  • 300g roasted carrots – diced and cooled*
  • 3 tablespoon tahini
  • 2 tbsp lemon juice
  • 1 clove of garlic
  • 1 tsp cumin
  • Salt and pepper to taste


  1. Blend all ingredients in a blender until you have a smooth texture.
  2. Refrigerate for 1 hour prior to serving for dip to firm up a little.

*Note: 300g carrot can be replaced with any vegetable of your choice!  Try beetroot or pumpkin with a handful of pine nuts!


Chickpea Crackers
Serves 2-3


  • 1 cup chickpea flour
  • 1 tablespoon black sesame seed or chia seeds
  • 1 teaspoon olive oil
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 – 5 tablespoons water


  1. Pre heat oven to 200°
  2. Mix all ingredients together to form a dough – start with 3 tablespoons of water and add according to texture, dough should be easily rolled out with rolling pin, if too dry add 1 tablespoon water at a time or if too wet add 1 extra tablespoon chickpea flour.
  3. Roll out onto baking paper with rolling pin and cut into squares. The thinner the crackers the better!
  4. Place the crackers onto a lined tray and put into the pre heated oven and cook for 15 minutes or until golden and crispy – keep an eye on them, they change quickly!
Bradford Clinic