A healthy and delicious snack
In a medium- sized pot, heat oil on medium-high heat. Add all Part A ingredients and sweat for five minutes. Add tomato paste and continue to cook for two minutes. Add remaining Part B ingredients and cook for approximately 20 minutes until all vegetables are tender. You may need to add a bit more water. Before removing from heat, ensure all excess water has evaporated. Place in blender on high until smooth. Allow to cool.
Once cool, place in a serving bowl. Sprinkle cucumber on top of the beet purée, and top with dill. Place sour cream in the centre of the dip and top with caraway.
Place flour, salt and sesame seed in stand mixer with dough hook attachment and blend. Add all other ingredients and mix on slow for two minutes. Lay dough between two sheets of parchment paper and roll out until approximately 1/8 inch thick. Cut into 1½ inch squares. Bake on a fresh sheet of parchment paper at 350° F for 15 – 18 minutes until golden brown. Rotate the tray at least once for even baking.
Present this beautiful dip to your guests and enjoy.