Recipes February 9, 2022  | Servings: 2 servings | Cook Time: 2 hrs

Romesco Dip and Crackers

We’re pleased to share the third of our trio of favorite recipes for delicious spreads accompanied by our tasty crackers. They are simple to prepare for lunch or dinner, and they also pair nicely with a crudités platter. The crackers are nutrient dense and are scrumptious on their own as well. The final recipe in the series is our Romesco Dip.

Romesco Dip Ingredients

  • 1 cup lightly toasted almonds
  • 1.5 cups roasted red pepper (jarred is fine)
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1 Tablespoon tomato paste
  • 1 medium clove of garlic
  • ½ teaspoon salt
  • ½ teaspoon dried marjoram
  • 1 teaspoon sherry vinegar

Seed and Veggie Crackers Ingedients

  • ½ cup flax seeds
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon salt
  • 1 cup boiling water
  • 1 cup finely grated carrot
  • ¼ teaspoon neutral oil (for the parchment paper)


Directions for Dip

  1. In a high-speed blender on a low setting, slowly break down almonds until they become crumbly.

  2. Add olive oil, lemon juice, tomato paste, garlic, salt, and marjoram. Blend on medium until everything is well incorporated and creamy. Add a little liquid from the peppers to loosen it up if needed, one tablespoon at a time.

  3. Add the roasted peppers, and pulse until you reach desired consistency. Pulsing will leave you with a dip that has a little more texture. If you are looking for something creamier, blend on high.

  4. At the very end, finish with the sherry vinegar, and taste for salt.

Directions for Crackers

1. In a medium bowl, thoroughly mix all dry ingredients and slowly incorporate the water.

2. Let sit for 30 minutes. Everything will come together into a batter-like consistency.

3. Stir in the carrot to evenly distribute.

4. Transfer the seed mixture onto a lightly oiled parchment-lined baking sheet.

5. Using a spatula, evenly spread out the mixture to a ¼-inch thick sheet. This will be approximately 8 x 10 inches.

6. Bake at 200 degrees for 2 hours.

7. Let cool then break into large pieces. These will store at room temperature in an airtight container for up to a week.

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