Amaranth Crackers with Beetroot and Walnut Dip Recipe

Imagine a cozy evening with your family, gathered around the kitchen counter, laughing and sharing stories. The scent of freshly baked amaranth crackers wafts through the air, their slight nuttiness mingling perfectly with the rich aroma of a vibrant beetroot and walnut dip. This combination is not just a feast for the eyes with its splendid hues of ruby red and earthy tones, but it’s also a delight for the taste buds. Amaranth crackers offer a satisfyingly crisp texture, uniquely enhanced by the highly nutritious, ancient grain. The beetroot and walnut dip brings a creamy, slightly sweet essence, balanced by the walnut’s deep, earthy flavor. Perfect for family gatherings or a health-conscious snack time, this recipe transcends ordinary snacks and makes every moment intimate and memorable.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4-6

Skill Level: Intermediate

Ingredients

• 1 cup amaranth flour
• 1/2 cup whole-wheat flour
• 2 tablespoons flaxseed meal
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 cup olive oil
• 1/3 cup water
• 1 medium beetroot, cooked and peeled
• 1/2 cup walnuts, toasted
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the amaranth flour, whole-wheat flour, flaxseed meal, baking powder, and sea salt.
3. Add the olive oil and water, mixing until a dough forms.
4. Roll out the dough between two pieces of parchment paper until it’s about 1/8 inch thick. Carefully transfer the rolled dough, still on the parchment paper, to a baking sheet.
5. Using a pizza cutter or a sharp knife, cut the dough into small, cracker-sized squares.
6. Bake in the oven for 15-20 minutes, or until the crackers are golden and crispy. Remove from the oven and let them cool completely.
7. For the dip, place the cooked beetroot, toasted walnuts, yogurt, lemon juice, and garlic in a food processor.
8. Blend until smooth and creamy, then season with salt and pepper to taste.
9. Serve the crackers with the beetroot and walnut dip, garnished with additional toasted walnuts if desired.

Helpful Tips

For those new to baking, rolling the dough between parchment paper sheets helps prevent sticking and ensures even thickness. Additionally, the amaranth flour can be substituted with quinoa flour if desired.

Storage Instructions

Store leftover crackers in an airtight container at room temperature for up to one week. The beetroot dip can be stored in the refrigerator for up to three days.

Suggested Pairings

These crackers pair beautifully with a light, crisp salad or a selection of cheeses. A refreshing lemonade or chilled herbal tea can further complement your snack spread.

At Zynahz, our mission is to bring joy and creativity to your kitchen, transforming everyday moments into memorable experiences. We invite you to try this Amaranth Crackers with Beetroot and Walnut Dip Recipe and share your culinary journey with us. Share the love with friends and family, and for more inspiration, be sure to explore our site, follow us on social media, and sign up for our newsletter. Happy cooking!