A quick and easy dip to enjoy with homemade wholemeal crackers
Homemade Wholemeal Crackers
500g wholemeal flour
¼ cup seeds, (poppy, chia or sesame)
250ml water
50g butter, melted
2-3 Tbsp olive oil
sea salt
Broccoli, Pea and Mint Dip
1 head LeaderBrand broccoli
1 cup frozen peas
2 full handfuls of fresh basil
1 cup mint leaves
½ tsp crushed garlic
100g grated parmesan cheese
juice of 1 lemon
Pre-heat oven to 160°C and line a baking tray with baking paper. Place flour and seeds in a food processor. Add water and butter and pulse until the dough comes together in a rough ball. Roll dough through a pasta machine until about the thickness of a coin. Alternatively, roll it out on a floured bench using a rolling pin.
Cut dough into wedge shapes. Brush with oil, sprinkle with sea salt and bake for 10-15 minutes until a light golden colour. Remove, cool and store in an airtight container until required.
