Festive Blinis - Mini Pizzas and Beetroot Dip and Dill
For the perfect festive nibbles you've got to love a blini - the little buckwheat pancakes are versatile and brilliant base for dips, cheese, or sweet toppings
Ingredients
For the blinis
- 150 g buckwheat flour
- 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 225 ml water
For the beetroot dip
- 250 g cooked beetroots
- 2 tbsp tahini
- 50 g toasted walnuts
- 1 tbsp extra virgin olive oil
- Black pepper and sea salt
- 1 clove garlic
For the toppings
- Toasted walnut
- Fresh dill
For the red pepper dip
- 350 g jar roast peppers drained
- 40 g toasted walnuts
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 tbsp maple syrup
- 2 tbsp sun died tomato paste
For the toppings
- Grated vegan cheese
- Green olives
- Fresh basil
Instructions
To make the blinis
- Add all the ingredients to a bowl and mix to combine thoroughly.
- Set aside while you make the toppings.
To make the beetroot dip
- Add all the ingredients to a food processor and blitz to combine.
To make the red pepper dip
- Add all the ingredients to a food processor and blitz to combine.
To cook the blinis
- Heat a nonstick frying pan to medium and add a little oil.
- Scoop up 1 tbsp of the blinis batter and add to the pan, flatten to make a circle with the back of your spoon.
- Repeat and add 3- 4 more to the pan.
- Allow to cook for 1-2 minutes or until bubbles form and the corners lift and you can flip easily.
- Flip and cook on the other side for 30 seconds.
- Repeat until the batter is used up (adding more oil to the pan if needed).
To serve
- Top the blinis with beetroot dip, fresh dill, and toasted walnuts.
- Once you have topped the blini with the red pepper dip and cheese, pop under the grill until melted, then remove and top with olive and fresh basil.
Notes
Serves 8-12