Beetroot dip with seeded amaranth crackers recipe

Ingredients

• 2 garlic bulbs, unpeeled
• 4 beetroot/beets, tops and bottoms trimmed
• 3 tablespoons flaxseed oil
• 1½ teaspoons ground sumac
• 1 teaspoon cumin seeds
• 1 freshly squeezed lemon juice
• 1 teaspoon sea salt and freshly ground black pepper, to taste
• fresh coriander/cilantro, to garnish

• ⅓ cup (45 g) amaranth flour
• ⅓ cup (40 g) milled flaxseeds
• ¼ cup (40 g) sunflower seeds
• 1 teaspoon sea salt
• ¼ teaspoon onion powder
• ⅛ cup (20 g) pumpkin seeds
• 2 tablespoons milled hemp seeds
• 1 tablespoon melted coconut oil, plus extra for greasing
• 2 baking sheets, lined with foil

1. For the dip, preheat the oven to 180ºC (350ºF) Gas 4.
2. Wrap the garlic in foil and put on one of the prepared baking sheets. Wrap the beetroot/beets in a separate sheet of foil and put on the same baking sheet. Roast the beetroot/beets and garlic for 30 minutes, then remove the garlic and set aside. Roast the beetroot/beets for a further 30 minutes or until tender, then allow to cool.
3. Peel the garlic and the beetroot/beets (this is the messy part so feel free to wear gloves!) and blend them in a food processor with the flaxseed oil, sumac, cumin seeds, lemon juice, salt and pepper. Add more flaxseed oil as required to reach the desired consistency.
4. For the crackers, preheat the oven to 150ºC (300ºF) Gas 2. Grease the second prepared baking sheet with coconut oil.
5. Pulse all of the dry ingredients in a food processor – you can leave the seeds in a roughly chopped state, if you prefer more texture. Then add the coconut oil and 60 ml/¼ cup water and blend again until all the ingredients come together into a dough. Roll the dough thinly onto the prepared baking sheet and bake in the preheated oven for 45–50 minutes. Set aside to cool, then break into pieces. Store in an airtight container until ready to serve.
6. Transfer the dip to a serving bowl, garnish with fresh coriander/cilantro and serve with the crackers.