Easy Remesco Dip with homemade Seed Crackers

This red pepper romesco-style dip paired with homemade seed crackers is one of those quietly powerful snacks. Deeply savory, mineral-rich, and grounding, it comes together with ease and delivers real nourishment without feeling heavy or fussy. It’s the kind of snack that satisfies both hunger and ritual.

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Roasted Red Pepper Dip (Simplified Romesco)

Yields: about 2½ cups

Time: 5 minutes

Ingredients

    •    1 (16-ounce) jar roasted red peppers, drained

    •    ½ cup raw or roasted almonds (unsalted)

    •    ¼ cup oil-packed sun-dried tomatoes, rinsed and drained

    •    2 garlic cloves, peeled

    •    1 tablespoon sherry vinegar or red wine vinegar

    •    1 teaspoon smoked paprika

    •    ½ teaspoon sea salt, plus more to taste

    •    ¼ teaspoon cayenne pepper

    •    ½ cup extra-virgin olive oil

Instructions

    1.    Add all ingredients except the olive oil to a blender or food processor. Blend until mostly smooth.

    2.    With the blender running, slowly drizzle in the olive oil until creamy and emulsified.

    3.    Taste and adjust salt as needed. Serve immediately or store refrigerated for up to 7–10 days.

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Homemade Raw Seed Crackers

Yields: 1 large tray

Time: Mostly hands-off

Ingredients

    •    1 cup water

    •    ¾ cup flax seeds

    •    ½ cup chia seeds

    •    3 tablespoons poppy seeds

    •    3 tablespoons sesame seeds

    •    1 clove garlic, finely chopped

    •    3 tablespoons onion flakes

    •    3 tablespoons garlic salt

    •    3 tablespoons salt

Instructions

    1.    Mix all seeds with the water and let sit for about 15 minutes until gelled.

    2.    Stir in garlic, onion flakes, and seasonings.

    3.    Spread thinly on parchment or a non-stick dehydrator sheet. Score into cracker shapes if desired.

    4.    Dehydrate at 105°F for about 8 hours, or until fully dry and crisp. Flip halfway if needed.