Recipe: Ruth Pretty’s Beetroot Cashew Dip and Seed Crackers
This vibrant dip will be a hit at any picnic, afternoon tea or party.
Words & recipe: Ruth Pretty Styling & photo: Carolyn Robertson
Serve this creamy homemade dip with a zippy butter bean salad and homemade seed crackers (recipe below).
Beetroot Cashew Dip
1 medium (about 350g) beetroot, cut in half
1 cup cashews, soaked in water, preferably overnight
1 clove garlic, roughly chopped
1 tablespoon red wine vinegar
½ teaspoon ground cumin
½ teaspoon flaky salt
2 tablespoons coconut oil, melted if solid
Heat oven to 180°C. Put the beetroot on a tray and roast for 1 hour, or until easily pierced. Cool, peel and roughly chop. Drain cashews and put everything except the coconut oil in a food processor and whiz until smooth (scrape down the sides occasionally).
Once smooth, pour the coconut oil through the feed tube and process to combine. Place in a serving bowl and top with White Bean Salad. Accompany with Seed Crackers.
Cook’s tip: Beetroot cooking time varies based on the season and how long since it was harvested.
75g sunflower seeds
35g sesame seeds
20g black chia seeds
1 teaspoon garlic powder
140g white rice flour
80ml olive oil, preferably extra virgin to increase flavour
2 teaspoons flaky sea salt
½ teaspoon freshly ground
Heat oven to 180°C and line two baking trays with baking paper. Place all ingredients in a large bowl and stir to combine. Divide dough in half. Place each half on a prepared baking tray, cover with baking paper and roll out until as thin as possible.
Remove the top sheet of baking paper and sprinkle rolled out dough with salt and pepper. Bake for 15 to 20 minutes or until golden and crispy. Cool and break into shards. Store in an airtight container in the fridge for up to two weeks.
Makes approximately 40 to 50 cracker-like rectangles.
Cook’s tip: To make rectangular crackers, cut the rolled-out dough into rectangles before baking.