Beetroot dip with salt and pepper seed crackers

Prep: 30 mins, Cooking: 45 mins
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By Food24 October 22 2018
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Ingredients (18)

250 ml water
125 ml white cheddar — finely grated
125 ml sunflower oil
125 ml pumpkin seeds
125 ml sesame seeds
60 ml whole flaxseeds
60 ml flaxseeds
10 ml mixed pepper corns
½ tsp salt
4 small beetroots — cooked and peeled
45 ml tahini paste
30 ml sour cream
30 ml za'atar spice
6 fresh basil
salt and freshly ground black pepper
30 ml sour cream
30 ml salted cashews — chopped
fresh basil
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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.

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