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Prep
Difficulty
Easy
Time
Estimate
1 hour
Cut the onions and toss in the oven to roast. Blend up the cracker mixture and prepare to bake alongside the onions on a different rack. Whip up the beans and remaining ingredients. Cut up the veggies. Pack everything up individually to take for a lunch on the go. If you want the crackers to be vegan or nut-free, substitute these Fennel Crackers instead.
Spring onions are roasted until caramel colored and then whipped up with white beans & rosemary to create a rich, yet vegan dip. For the spring onions, select medium-large sized bulbs. A food processor will give you a creamier dip, but using a potato masher will at least get the job done, albeit a bit chunkier.
Pecan meal easily becomes crispy, delightful crackers. Add extra seeds and flavors as you like. If the dough seems to fall apart, just press and piece it together, cut into crackers and then bake them up. If you do not have pecan meal, blend up about 2 cups of whole pecans in a food processor until the mixture is crumbly. Do not blend too long or the oils will release and it will eventually turn into pecan butter.
This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.
