Description
A vibrant, crunchy-sweet snack featuring shards of spiced pumpkin seed brittle paired with a creamy, earthy beet dip.
Ingredients
Scale
For the Crust:
- 1 cup raw pepitas (pumpkin seeds)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 medium beet, roasted and peeled
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Spread pepitas on a baking sheet and toast for 5-7 minutes until fragrant. Set aside.
- In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then cook without stirring until golden amber (about 8-10 minutes). Remove from heat, stir in butter, salt, cayenne, and toasted pepitas.
- Pour mixture onto a parchment-lined baking sheet, spread thinly, and let cool completely. Once hardened, break into shards.
- For the dip, blend roasted beet, Greek yogurt, lemon juice, garlic, and olive oil until smooth. Season with salt and pepper.
- Serve brittle shards alongside the beet dip in a bowl.
Notes
You can customize the seasonings to taste.