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
