Gluten-free Friday: Beet hummus and crackers
There are so many fun things going on at this time of year. Make sure to have a go-to list of dip recipes and cracker options for the festivities!
"Beet" the appetizer blahs
Football tailgate parties are here, it's almost time for World Series festivities and the holidays are right around the corner. If you're looking for a great gluten-free appetizer option, give this recipe for beet hummus a try, and serve it up with tasty gluten-free crackers from Mary's Gone Crackers.
Whip up this recipe for almond flour sesame crackers >
The vibrant pink color of this beet hummus is enough to get the party started, but the taste is what will keep you dipping! It's just the right change of pace from the standard hummus dips you know so well. And if you're looking for simple, well look no further. All you need to make this dip is a bit of time to roast the beets (you can use prepackaged or canned beets to make life even simpler) and just a few ingredients. Perfect for any last-minute party or a get-together.
Try this recipe for baba ghanoush (eggplant dip) >
Crunchy cracker options
Another way to make life easy for your party planning is to pick up a great-tasting, gluten-free cracker from the store. Mary's Gone Crackers are made with ancient whole grains, including brown rice, quinoa, amaranth and millet, and are great go-to items, thanks to taste and variety. Offering flavors galore, these organic, gluten-free (vegan and dairy-free, too) crackers come in five options: caraway, black pepper, herb, original seed, and onion. You'll also find cookies and pretzels from Mary's Gone Crackers and something really fun: a breadcrumb substitute made from the crumbs of the crackers that are collected during the production process.
A little variety and convenience is always nice!
Yields 2 cups
- 1 (15 ounce) can Great Northern or canellini beans, drained and rinsed
- 4 small beets, roasted (you could also use prepackaged or canned beets, approximately 1/2 cup sliced)
- 1/4 cup gluten-free tahini (if you don't have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor)
- 1/4 cup olive oil
- 1 garlic clove
- Juice of half a lemon
- Salt and pepper to taste
- To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
- Place the beets on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
- Fold the beets in the foil and seal the edges to make a packet. Place in the oven for up to an hour, checking them after about 30 minutes, or until they're tender.
- When they're roasted and cooled to the touch, peel the skin off with a paring knife (the skin should come off very easily).
- Cut the beets in half and place them in a food processor with the other ingredients and blend. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.
You'll enjoy the colors and flavors of this dip!