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Lunchboxes don't
have to be
boring

Sunbites Dip Recipes

Lunchboxes don't have to be boring! Pop in a pack of your favourite Sunbites Snack Crackers, include one of the fresh dips (recipes shown here) and the lunchboxes are sure to come home empty!

  • Sunbites-Snack-Cracker_-01-HOMMUS

    Hummus

    Drain a tin of chickpeas and transfer to a small food processor.

    Add 3 tablespoons toasted sesame seeds, 1 peeled garlic clove, 2 teaspoons lemon juice, 1/2 teaspoon ground cumin and one tablespoon extra virgin olive oil. Process to a smooth paste adding a little water until light and creamy.

    Season generously with sea-salt and freshly ground black pepper.

    Serve with Sunbites Snack Crackers and enjoy.

    Hummus can be served with a variety of toppings:
    A sprinkle of smoky paprika
    Toasted pepitas and sesame seeds
    Finely chopped tomato, parsely and mint
    Finely chpped coriander and chilli
    Pomegranate arils

    Makes 1 cup
    Prep time 7 minutes. Can be made the night before and stored in the fridge.

  • Sunbites-Snack-Cracker_-06-PESTO

    Creamy Pesto

    Put 1 cup basil leaves, 1/4 cup finely grated parmesan, 1/4 cup toasted pine nuts and 1 peeled garlic clove into a small food processor.

    Process to a thick paste then fold through 3/4 cup light sour cream. Season to taste.

    Serve with Sunbites Snack Crackers and enjoy.

    Makes 1 cup
    Prep time 5 minutes. Can be made the night before and stored in the fridge.

  • Sunbites-Snack-Cracker_-03-PUMPKIN

    Spice Roasted Pumpkin

    Preheat oven 200°C and line a small roasting tray with baking paper.

    Put 2 cups diced pumpkin onto the prepared tray.

    Season with salt, pepper and 1/4 teaspoon Moroccan spice mix. Drizzle with a teaspoon of olive oil; roast in the oven for 30 minutes.

    In a small food processor, blend cooled pumpkin mix until smooth. Stir through 1/3 cup low fat natural yoghurt and season to taste. Serve with Sunbites Snack crackers and enjoy.

    Makes 1 cup
    Cook and prep time 40 minutes. Can be made the night before and stored in the fridge.

  • Sunbites-Snack-Cracker_-04-PEA-copy

    Pea and mint

    Bring a small saucepan of water to the boil and add 1 1/2 cups frozen peas. Cook for 5 minutes; drain.

    In a small food processor, combine peas with 12 mint leaves and season generously with sea-salt and freshly ground black pepper. Puree until smooth; adding a little water if necessary. Stir through 1/3 cup low fat yoghurt.

    Serve with Sunbites Snack Crackers and enjoy.

    Transfer to a bowl and drizzle with a little extra virgin olive oil. Serve with Sunbites Snack Crackers and enjoy

    Makes 1 cup
    Prep and cook time 10 minutes. Can be made the night before and stored in the fridge.

  • Sunbites-Snack-Cracker_-05-SWEET-POTATO

    Sweet Potato and Red Capsicum Dip

    Preheat oven 200°C and line a small roasting tray with baking paper.

    Put 1 12 cups diced sweet potato into the tray with 1/2 red capsicum, chopped, 1 peeled garlic clove and 1/2 teaspoon fresh rosemary leaves. Season with salt and pepper and drizzle with a teaspoon of olive oil. Roast for 30 minutes.

    In a small food processor, blend all the ingredients until smooth; stir through 1/3 cup light sour cream and season to taste. Serve with Sunbites Snack Crackers and enjoy.

    Makes 1 cup

    Cook and prep time 40 minutes.
    Prep time 10 minutes. Can be made the night before and stored in the fridge.

  • Sunbites-Snack-Cracker_-02-TZATZIKI

    Zucchini Tzatzki Dip

    Coarsely grate 1 medium zucchini into a small sieve.
    Sprinkle over 1 teaspoon sea salt flakes and set aside for 5 minutes.

    Squeeze all the liquid from the salted zucchini, pressing between several sheets of paper towel, to ensure all liquid is removed, transfer to a bowl.

    Add 1 finely grated garlic clove, 1 teaspoon finely chopped parsley, 1 teaspoon lemon juice and 3/4 cup low fat natural yoghurt.

    Transfer to a bowl and drizzle with a little extra virgin olive oil. Serve with Sunbites Snack Crackers and enjoy.

    Makes 1 cup 

    Prep time 10 minutes. Can be made the night before and stored in the fridge.

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