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Rachel White

Crackers and Dip Vegan Snacks

Crackers and Dip Vegan Snacks pair crisp crackers with creamy savory dip for an easy crowd-pleasing snack board.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Dip
  • 1 can chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/2 tsp salt to taste
  • 3 tbsp water as needed
Board
  • 18 pieces whole grain crackers
  • 1 cup carrot sticks optional
  • 1 cup cucumber slices optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Food Processor
  • Tray
  • Spoon
  • Freezer
  • Serving Bowl

Method
 

  1. Add chickpeas, tahini, lemon juice, oil, garlic, salt, and water to a processor.
  2. Blend until smooth and creamy, scraping sides as needed.
  3. Chill dip 10 minutes for firmer texture and fuller flavor.
  4. Spoon dip into a serving bowl and place on tray.
  5. Arrange crackers and vegetables around bowl for easy assembly handling and serving.

Notes

For softer crackers, leave uncovered briefly after opening. For crispier crackers, warm in oven 3 minutes and cool. Freeze dip in small portions up to 1 month. Customize flavor with herbs, roasted pepper, or chili. Store crackers sealed and dip chilled up to 4 days.