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!
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