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Beetroot dip with salt and pepper seed crackers


beetroot dip with salt and pepper seed crackers

Ingredients 21
Servings 4-6
Time 30 mins

Ingredients

  • For the crackers:
  • 250
    ml
    water
  • 125
    ml
    white Cheddar - finely grated
  • 125
    ml
    sunflower seeds
  • 125
    ml
    pumpkin seeds
  • 125
    ml
    sesame seeds
  • 60
    ml
    whole flaxseeds
  • 60
    ml
    ground flaxseeds
  • 10
    ml
    mixed pepper corns
  • ½
    tsp
    salt
  • For the dip:
  • 4
    small beetroots -cooked and peeled
  • 45
    ml
    tahini paste
  • 30
    ml
    sour cream
  • 30
    ml
    za’atar spice
  • 6
    basil leaves
  • salt and pepper
  • To serve:
  • 30
    ml
    sour cream
  • 30
    ml
    salted cashews - chopped
  • basil leaves
 

Method

45 mins
 

For the crackers, pre heat the oven to 170°C and line a large baking tray with a baking mat or baking paper.

 

Combine all of the ingredients for the crackers in a large mixing bowl and set aside to thicken, 15 mins.

 

Spread the mixture out on the lined tray to thickness of about 0.5 cm.

An offset spatula works great for this purpose.

 

Bake for 20 mins.

 

Using a butter knife, cut the baked sheet of crackers into squares that are about 4cm x 4cm in size.

 

Place it back in the oven and bake until golden and crisp, 15-20 mins.

 

Allow it to cool and store in an airtight container.

 

For the dip, combine all of the ingredients in a food processor and blend until smooth.

 

Season it to taste.

 

To serve, ripple some of the sour cream into the beetroot dip and scatter the nuts and basil on top.

 

Serve it with the crackers on the side.

 

TIP: This vegetarian dish can easily be made vegan by substituting the cheddar cheese with 30ml (2 Tbsp) nutritional yeast and the sour cream with plain savoury vegan yoghurt.

 

Read more on: crackers  |  dips and spreads  |  food24
 

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