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Crunchy Primal Crackers + DIPS





2 cups (8 ounces) raw blanched almond slivers

1/4 teaspoon salt

1 teaspoon dried dill

1 egg, whisked

2 tablespoons olive oil



1. Preheat oven to 350 degrees Fahrenheit.

2. In a food processor mix nuts, salt and dried dill until nuts reach desired consistency.

3. For textured crackers, leave nuts in tiny pieces. For smooth crackers, blend until nuts reach a flour-like consistency.

4. Add egg and oil and pulse just until incorporated.

5. From here, you can shape the crackers in one of two ways:

6. For a thin, crunchy cracker flatten the dough between two sheets of parchment paper (sold in the same aisle as plastic wrap and aluminum foil) then use a rolling pin to get the dough as thin as possible.

7. Remove the top sheet of parchment paper and set the other (with the dough on top) on a cookie sheet.

8. Use a knife or pizza wheel to cut cracker shapes.

9. Or, for a thicker cracker with a rounded shape, wrap the dough in a large piece of parchment paper and shape it into a log about 9 inches long and 1-2 inches tall.

10. Use a knife to slice thin pieces of dough into crackers. If the dough is too soft, put it in the freezer for 10 minutes, then cut.



Moroccan Baba Ganoush Eggplant Dip


2 medium size eggplants

1/4 cup olive oil

1 Tbsp cumin

1 Tbsp red paprika

1 Tsp white pepper powder

3 Tbsp fresh squeezed lemon juice

3 Cloves, crushed

1/2 Tsp red hot paprika




Wrap the eggplants with silver-paper, and roast them on the gas fire until they get soft.

Peel the eggplants with a Knife.

Chop the eggplants until they turn into a dip.

Add all the other ingredients to the eggplants, mix well and its ready.


Sun Dried Tomato + Roasted Red Pepper Pistachio Dip


1/2 cup sun dried tomatoes (the actual dry kind, not packed in oil)

1/4 cup jarred roasted red peppers

1/4 cup unsalted shelled pistachios

3 tbsp chopped fresh basil

1/4 cup olive oil

juice of 1/2 lemon (about 1 1/2 tbsp lemon juice)




Combine all ingredients in a food processor and mix until desired consistency is reached. Yields about a cup of dip.




Walnut Hummus


1 1/2 cups raw walnut pieces or halves

2 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon olive oil

1 garlic clove, chopped

1/2 teaspoon hot paprika

1/2 teaspoon salt

black pepper




1. In a food processor, process walnuts, tahini, lemon juice, olive oil, garlic, paprika and salt until smooth, about 30 seconds.

2. Scrape down sides of the bowl as necessary.

3. Season to taste with salt and pepper. Pulse to blend.

4. Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day.

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For the Crunchy Primal Crackers:

Recipe from: http://www.marksdailyapple.com

Photo from: http://www.marksdailyapple.com/

For the Moroccan Baba Ganoush Eggplant Dip:

Recipe from: http://www.paleofood.com/

From: A Mideast Feast: The best Middle-Eastern recipe

Photo from: A Mideast Feast: The best Middle-Eastern recipes

For the Sun Dried Tomato + Roasted Red Pepper Pistachio Dip:

Recipe from: http://www.paleofood.com/

From: Rachael at Studio Cuisine

Photo from: Rachael at Studio Cuisine

For the Walnut Hummus Dip:

Recipe from: http://www.paleofood.com/

From: Food.com: Home of the Home Cook

Photo from: Food.com: Home of the Home Cook