Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers

Comfort food … food that reassures is different things to different people.”
David Tanis

Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day.  Crudites on the side, in every colour, make this complete!

Comfort food for the soul! The recipe is a no brainer, a simple very simple whisking together of staple cooking ingredients that will possibly already be in your kitchen. These are ingredients that were meant to be together. The recipe is adapted from a very old one that I got while in college in Delhi University. A friends grandmother made a basic version often, and I gleefully went back home to recreate the recipe then much to the amazement of the family. This was in the late 1980’s!!

Much changed since then, the recipe evolved gradually. This is its current form. When Mother Dairy asked if I’d like to take do a few recipes for #CreamOfAllFood and taking over their instagram handle for a week, I knew this had to be shared too. This is our favourite dip, and is worth every share! Mother Dairy products have been a part of my growing up years, bringing up the kids, my kitchen, my culinary life. I am quite sure they are in your life too!

While I absolutely love doing sweet desserts and dishes, my heart belongs to savoury. Add garlic, fresh herbs, a dash of lime juice to any savoury dish and I’m a happy camper. Add cream to it, and now we’re talking. This Creamy Garlic Dip is possibly the simplest example of taking something delicious to finger licking good addictive! The cream made that happen!!Use this as a basic recipe. I added garlic and garlic greens to it. Sriracha might be really nice in here too. Maybe tahini, maybe grated red radish, or even finely chopped walnuts, fresh coriander and chilies. Who knows what might hit the chord with you. I urge you to try.

Begin basic. Hung yogurt, cream, grated garlic and salt is a good beginning. Then build as you go. And so many more reasons to enjoy this. Dahi/yogurt, garlic, fresh herbs, lime juice … think good gut bacteria and protein, think minerals, think garlic and its health promoting phytonutrients, think Vitamin C. As always, above all, think S I M P L E!! As simple as the Fruits with Cream & Granola Parfaits which I did in the #InstaCookingClass #1.

So wait no further. I whisked together the recipe on Instastories the Mother Dairy Instagram handle that I’ve taking over this week. This was #InstaCookingClass #2. Catch me there, or on the Mother Dairy FaceBook page later this week. Love to hear if you liked it {or not}, what recipes you might like to see in future, and what you’d like to make with the #CreamOfAllFood!And oh, did I tell you that I love pairing dips with wholegrain crackers? So I turned the oven on, and began throwing in stuff of all sorts into the Thermomix. One seed followed another, one flour followed another, and luckily enough the ending was good. The experiment worked!

The crackers were a ‘cracker of an idea’! The dough was so good and loaded with SEEDS! It behaved beautifully so I made some savoury shells in the my favourite mini pie pan from Kitchen Aid too. Seedy wholewheat & buckwheat canapes filled with a creamy garlic dip, and pickled radishes are as delicious as they sound! Do make these as well if you are a passionate baker like me. Else crudites in  seasonal colours like bell peppers, cucumbers, radishes are great too!

Creamy Garlic Dip and Seedy Buckwheat Crackers

Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day. Crudites on the side, in every colour, make the platter balanced!

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Prep Time 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings 6 people

Ingredients

  

Creamy Garlic Dip

• 200 ml Mother Dairy Cream
• 400 g Mother Dairy Ultimate Dahi
• 2 tbsp extra virgin olive oil
• Juice of 1 lime
• 1 tsp Himalayan rock salt {to taste}
• 1 small bunch fresh coriander leaves
• 1-2 green/red chili
• 2-3 garlic cloves
• 3-4 garlic greens

Seedy wholegrain buckwheat crackers

• 100 g sunflower seeds/kernels {Divided 65+35}
• 35 g almond meal
• 20 g flax seeds
• 15 g white sesame
• 15 g black sesame
• 1 tsp smoked sea salt
• 40 g buckwheat flour
• 200 g wholewheat flour {aata}
• 40 g clarified butter/ghee
• 10 ml honey
• 125 Water

Instructions

 

Creamy Garlic Dip

• Whisk the cream + yogurt + olive oil + salt + lime juice until smooth.
• Finely chop remaining ingredients including the stalks of the coriander and greens of the green garlic.
• Stir in.
• Taste & adjust seasoning.
• Tip: Use as a dip, on crackers, on canapes, in a roll, as a marinadeSeedy wholegrain buckwheat crackers

Seedy wholegrain buckwheat crackers

• In the bowl of a food processor, grind together 65g sunflower seeds, almond meal, flax seeds, white & black sesame seeds.
• Add the smoked sea salt, buckwheat flour and wholewheat flour. Stir to mix, followed by the clarified butter. Mix again on high speed to distribute the fat evenly.
• Add the additional 35g sunflower seeds and stir to mix {low speed}.
• Stir the honey into the water, and slowly drizzle in enough to make a stiff yet pliable dough. Add more if required. {All flours have a different absorption capacity.If the dough is soft, add a tbsp or two of buckwheat flour}.
• Allow the dough to rest covered for a bit while you preheat the oven.
• Divide the dough into 4. Roll out one portion as thin as possible between 2 sheets of parchment paper.
• You can either cut into shapes using a pastry wheel/pizza cutter/knife, or leave it as one whole and roughly break it up. Alternatively, you could stamp out into fluted round shapes with a cookie cutter, and bake into tiny bite sized canape shells. I used the KitchenAid mini pie tray for some.
• Bake until they feel firm and begin to colour. Keep an eye on them after 20 minutes as they can colour and burn petty quick.
• Cool completely on cookie racks, and store in an airtight container