This lentil dip with cracker bread recipe is a perfect vegan snack. Plus it’s high in protein, so you’ll stay full for long!

SERVES 4 // COOK TIME 1 hour 30 min

INGREDIENTS
For the cracker bread
1 ½ cups flour
1 tsp dried thyme
1 tsp dried origanum
1 tsp salt
1 tsp sugar
Pepper
½ cup cold water
2 tbsp olive oil
Zest of 1 lemon
For the lentil dip
2 tbsp vegetable oil
1 onion, finely chopped
1 clove garlic, crushed
3 cups cooked red lentils (1 cup dried)
1 cup tinned white beans (⅓ cup dried)
Zest and juice of 1 lemon
2 tsp chopped garlic
1 tsp paprika
Salt and black pepper
Toasted pumpkin seeds, to serve
Olive oil, to serve

METHOD
For the cracker bread
1. Place all the dry ingredients in a blender. Pulse until herbs are finely ground.
2. Mix the water, oil and lemon zest together.
3. Gradually add wet ingredients to the dry ingredients, blending until a dough forms.
4. Divide dough into 4 pieces, cover with a damp cloth and allow to rest for 10 minutes.
5. Preheat oven to 180°C and line a baking tray.
6. On a lightly floured surface, roll out the dough into 4 long oval shapes.
7. Bake for 10 minutes, flipping over halfway through. Turn off the oven and leave the crackers in to crisp up for 1 hour.
For the lentil dip
1. Heat the oil in a pan and fry onion and garlic until golden. Add the remaining ingredients, except the olive oil and pumpkin seeds, and fry for 5 minutes.
2. Blend the mixture until it is smooth. Then refrigerate it, covered, until ready to serve.
3. Dollop the lentil dip into a bowl, sprinkle with pumpkin seeds and drizzle with olive oil. Serve with the cracker bread on the side.

BUDGET TIP: Cooking your own lentils is much cheaper than buying tinned. Just prep a big batch in advance. Cooked lentils can be kept in the fridge for up to 1 week in a sealed container. They can be frozen for up to 6 months.

Recipes & styling  Chiara Turilli
Photography Andreas Eiselen

If you are looking for a quick healthy snack, try this delicious avo caprese with flatbreads dish. You won’t be disappointed!