In a large skillet heat oil over medium-high. Add onions and chopped carrots. Cook about 15 minutes or until onions are dark golden and starting to char and carrots are tender, stirring occasionally.
Add garlic and chipotles; cook 1 minute more. Let cool completely.
In a medium bowl combine onion mixture, sour cream, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Chill, covered, overnight. Serve with Amaranth Crackers and vegetable dippers. Makes 20 servings.
(2 g saturated fat,
0 g polyunsaturated fat,
2 g monounsaturated fat),
13 mg cholesterol,
63 mg sodium,
3 g carbohydrates,
1 g fiber,
2 g sugar,
1 g protein.
Puffed Amaranth Crackers
Preheat oven to 375°F. In a medium bowl combine flour, amaranth, pepitas, sunflower kernels, and salt. Add oil and 1/4 cup water. Using your hands, mix until evenly moistened; form into a ball.
Place dough between two sheets of parchment paper. Roll to 1/8-inch thickness. Peel off top sheet of parchment paper; use bottom sheet to transfer dough to a baking sheet. Sprinkle evenly with sesame seeds, chia seeds, cumin seeds, and sea salt. Press seeds into dough.
Bake about 15 minutes or until golden and crisp. Let cool. Break into pieces. Store at room temperature up to 3 days. Makes 6 to 8 servings.
Puffed amaranth seeds may be found in Mexican grocery stores labeled as "Amaranto."