This dip really blows my mind because it is so healthy and yet so delicious. I paired it with some fantastic paleo rosemary seed crackers that I whipped up on a whim, and they ended up being just what I needed. Whenever I look at pre-made seed crackers they always have onion and garlic which are a big NO-NO on the fodmap diet, so I just created it myself. Here you go, enjoy it!
For the Dip:
5 large carrots, peeled
1 red bell pepper, chopped
1/4 small eggplant, chopped
1/4 cup olive oil
Cover in avocado oil, salt and pepper and roast carrots, bell pepper and eggplant on parchment paper for 20 minutes in 350.
Place roasted veggies and olive oil in a food processor and process until smooth.
Put in bowl and top with some extra olive oil for a garnish.
For the crackers:
1 cup arrowroot flour
3 tbsp ghee
1/2 cup palm oil (sustainable only)
1/3 cup white sesame seeds
1/3 cup chia seeds
3 tbsp hemp seeds
2 tbsp rosemary
Combine all ingredients except seeds in a food processor. Fold in seeds. Place ball of dough on parchment paper. Use wax paper on top and a rolling pin to even out dough to your desired thickness. Bake at 350 for 20 minutes or until edges are browned and corners have lifted up off the parchment paper.