Sunday afternoons are for a good movie, a tasty dip and some crackers.
Just like this skinny beetroot dip and oat crackers, which are nothing short of delicious.
Whilst other dips such as hummus use a fair amount of olive oil, this recipe didn't require any for flavour so it is accidentally "skinny". In case hummus is your favourite thing in the world and you are left wondering what on earth would be the issue with the added oil then let me just reassure you: there is no issue. Extra virgin olive oil is considered a healthy fat but as with any oils, moderation is the key.
This recipe gets around that moderation issue somewhat.
Ingredients for the crackers
30g flax seeds
60ml extra virgin olive oil
1 tsp sea salt
Ingredients for the dip
4 medium beetroots (450g), peeled
5 cloves of garlic, unpeeled
1 tsp rapeseed oil
2 tsp tahini (sesame paste)
sea salt and pepper to taste
To make the beetroot dip:
Preheat the oven to 180 degrees C.
Cut the beetroots into wedges and put them on a roasting tray. Scatter over the garlic cloves and drizzle with a teaspoon of rapeseed oil. Stir well to combine with the oil and season with sea salt and black pepper.
Roast in the oven for 40 minutes and set it aside to cool.
Once it is cool enough to handle, put the beetroot in a food processor or blender with the tahini, juice of a lemon, a good pinch of sea salt, freshly ground black pepper and 5 tablespoons of water. Peel, the now roasted, garlic and put that in the blender too.
Blend until smooth. Taste the dip and adjust the seasoning as required.
To make the crackers:
Preheat the oven to 180 degrees C and line a baking tray with baking paper.
Mill the oats and flax seeds into a flour by whizzing it on the highest setting in a blender or food processor. Decant the flour into a large bowl, add the salt, water and olive oil and stir well until completely combined.
Pour the mixture onto the baking tray and spread it out as thinly as it'll go.
Bake in the oven for 20 minutes. After 20 minutes, take the baking sheet out and slice the crackers into squares with a pizza cutter or sharp knife.
Return it to the oven and bake for a further 30 minutes.
The crackers should be solid but not browned. Allow them to cool before consuming.