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Gluten-free zucchini hummus with homemade peppered crackers

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

A simple snack that's huge on flavor

When friends come calling or you're in need of a little something to tide you over, you can easily bring together this flavorful, gluten-free snack.

Gluten-free zucchini hummus and peppered crackers

You get a double whammy in the recipe department with this snack because gluten-free zucchini hummus and peppered crackers are made for each other. When you're seeking a snack, whether for your family or if you're having friends over, these two are especially easy to make.

Gluten-free zucchini hummus and peppered crackers

The crackers call for just a few basic ingredients to mix together, and they have a zesty bite to them. The ground black pepper mixed with smoked paprika and sea salt keep these babies savory and delightful.

Gluten-free zucchini hummus and peppered crackers

Now, what to do with these flavorful crackers? Dip them into the smooth zucchini hummus, of course. Again, you only need a few basic ingredients to make this flavorful dip, and you get the benefit of combining veggies with beans for a healthy snack option.

Gluten-free zucchini hummus with homemade peppered crackers recipe

Makes about 1-1/2 cups hummus and about 40 crackers

Ingredients:

For the crackers

  • 1-1/2 cups almond meal
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon water

For the zucchini hummus

  • 1 (15-ounce) can cannellini (white) beans, rinsed and drained
  • 1 small zucchini cut into chunks
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2-3 tablespoons lemon juice (to taste)
  • 3-4 tablespoons grated Parmesan cheese (to taste)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (more to taste)

Directions:

For the crackers

  1. Preheat your oven to 350 degrees F.
  2. Add the almond meal, black pepper, smoked paprika and salt to a medium bowl and whisk to combine.
  3. Add the egg to a small bowl, and beat it with a fork. Add the olive oil and water, and mix to combine.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Lay a sheet of parchment paper on a flat work surface. Transfer the dough to the parchment paper, and top it with another sheet.
  6. Use a rolling pin to flatten the dough so it’s about 1/8-inch thick. Try to keep the shape in long oval (or as rectangular as possible) so it fits on a baking sheet.
  7. Remove the top sheet of parchment paper and transfer the bottom sheet with the dough onto to a baking sheet.
  8. Bake for 12-14 minutes or until golden and crisp.
  9. Remove from the oven and allow it to cool slightly to the touch. While still warm, remove the parchment and transfer the whole to a cutting board.
  10. Use a sharp knife to cut away the edges from the large portion, then cut the remaining dough into squares, about 2 x 2 inches in size. Allow the crackers to fully cool before serving.

For the zucchini hummus

  1. Add all the ingredients to a food processor and blend until smooth. You may need to stop and scrape down the sides with a rubber spatula, then continue to blend.
  2. Taste and adjust the seasoning as needed. Refrigerate until ready to use.

This recipe double dips into snack territory.

More gluten-free recipes

Quinoa and veggie stir-fry
Mexican “lasagna”
Individual blueberry cheesecakes

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