SPICY TOMATO AND PEPPER DIP WITH NUT AND SEED CRACKERS
SERVES 6; MAKES 30 CRACKERS
KEEP ON TRACK per serving
FAT 26G | CARBS 13G | PROTEIN 9G
FOR THE DIP
45ml (3 tbsp) olive oil
2 red sweet peppers, seeded and chopped coarsely salt
300 g ripe cocktail tomatoes
2 garlic cloves, chopped finely
1 green chilli, seeded and chopped finely
5ml (1 tsp) cumin seeds
10ml (2 tsp) smoked paprika small handful of fresh basil leaves
FOR THE CRACKERS
20 g almond flour
30g pecan nuts
30 g pumpkin seeds
60 g sunflower seeds
40 g golden linseeds
40g chia seeds
20 g psyllium husks salt
1 egg
125 ml (½ cup) warm water
1. Heat the olive oil in a medium pan over medium-high heat. Season the sweet pepper with salt and cook in the oil for 10–15 minutes until starting to soften and caramelise.
Add the tomatoes, garlic and chilli; cook for 10–13 minutes until the tomatoes start to blister. Add the cumin
