Pea & Mint Dip with Sesame & Parmesan Crackers

1. To make the Sesame & Parmesan Crackers, preheat oven to 200°C (180°C fan-forced). Line a large oven tray with non-stick baking paper.

2. Combine the flour, sesame seeds, parmesan, salt and pepper in a medium bowl. Combine the water and oil, add to the dry ingredients and stir with a fork until a dough forms. Turn the dough onto a lightly floured surface and knead for 1 minute or until smooth and elastic. Divide the dough into two portions, separately the dough in plastic wrap and set aside for 20 minutes to rest.

3. Use your hands to flatten a dough portion into a rough rectangle and then use a rolling pin to roll out thinly and evenly to a 20cm x 26cm rectangle, 2mm thick. Use a large sharp knife to cut the dough into 5cm x 12cm rectangles and then cut each rectangle diagonally into 2 triangles. Carefully transfer to the lined tray and then prick each 3 times with a fork. 

4. Bake the crackers in preheated oven for 12-15 minutes, or until deep golden and crisp. Cool on the tray. Repeat with the remaining dough portion. 

5. To make the Pea & Mint Dip, bring a medium saucepan of water to the boil. Add the peas, garlic and bicarbonate of soda and cook for 3-5 minutes or until the peas are bright green and tender. Drain and refresh under cold running water. Drain well.

6. Transfer the peas and garlic to the bowl of a food processor or blender. Add the mint, olive oil and lemon and process until smooth. Taste and season well with salt and pepper and a little extra lemon juice if required. 

7. Transfer the puree to a serving bowl or spread on a shallow plate. Crumble the feta or goat’s cheese over and drizzle with a little more olive oil. Serve with the Sesame & Parmesan Crackers.

Baker’s Tips

• The crackers will keep in an airtight container or jar at room temperature for up to 1 week.
• The dip will keep in an airtight container in the fridge for up to 4 days.