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.


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


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

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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