Name: Beetroot dip with salt and pepper seed crackers
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: serving
Cuisine: Baking
Ingredients: 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

Recipe Disclaimer

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Ingredients (18)

CRACKERS

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

DIP

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

TO SERVE

30 ml	sour cream
30 ml	salted cashews — chopped
	fresh basil

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Method:

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.