KitchenRecipes

Pecan and sesame crackers with beetroot dip

Looking for a colorful appetizer to add to your brunch menu? Try our easy, bright pink dip and crunchy cracker combination.

Enjoy!

Ingredients (serves 6)

For the crackers

1 cup sesame seeds

1/2 cup raw pecans

1/2 cup aquafaba (water found in canned chickpeas)

1 tbsp water

1 tbsp EVOO

A dash of salt

For the dip

1 large raw beet, peeled

1/4 cup dry split-peas (or 1/2 cup split-pea flour)

1/2 cup aquafaba

1/4 cup chickpeas (or 1/2 cup chickpea flour)

1 tbsp EVOO

2 tbsp whole pink pepper grains

1 clove of garlic

A dash of salt

Prep time

10 minutes

Cooking time

20 minutes

Total time (prepping +cooking)

30 minutes

Method

For the crackers

  • Heat your oven to 165 C (about 330 F).
  • Put the cracker ingredients in a blender and blend on high speed for 2 minutes, until a paste forms.
  • Spread the paste on a parchment paper-covered baking sheet with a spatula, trying to keep the cracker height as even as possible. Do not wash the blender.
  • Cut the paste with a wet knife to form the crackers, then sprinkle chia seeds on top.
  • Place the baking sheet on the top rack in your oven.
  • Bake for 20 minutes. Once ready, let your crackers cool before serving them.

For the dip

  • While your crackers are baking, blend all of the ingredients for the dip on high speed for 5 minutes. You don’t need to peel the garlic.
  • Once a spread consistency is reached, empty the blender with a spatula into a large bowl.
  • If you are not serving the dip within the hour, cover the bowl with plastic wrap and refrigerate.
  • Remove the dip from the fridge about 30 minutes before you are ready to serve it.
  • Garnish with mint.

Of special notice

  • Once you spread the raw cracker paste on a baking sheet, you can also freeze it for 20 minutes instead of baking it. It will, however, come out a little more crumbly than if the paste is baked.
  • Only use raw beets for your dip or you will not get the super hot pink hue. Have fun!
Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief

Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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