Homemade Rice Cracker with a Trio of Dips
Fun to make and fun for sharing, these easy homemade rice crackers are served with a trio of tasty and colorful dips.
Ingredients
Rice Crackers
1 cup Royal® White Basmati
1/2 tsp salt
Beet Hummus
2 small beets (about 1/2 lb)
2 tbsp olive oil, divided
1/2 tsp salt, divided
1 clove garlic, minced
1 can (19 oz) canned chickpeas, drained and rinsed
1/4 cup lemon juice
1/4 cup tahini sauce
Edamame Guacamole
1/2 cup shelled, cooked edamame
1 ripe avocado, halved pitted and peeled
1 jalapeno, seeded and diced
3 tbsp lime juice
2 tbsp diced red onion
2 tbsp finely chopped fresh basil
1/2 tsp salt
Curry Mango and Yogurt Dip
1 cup Greek yogurt
3/4 cup chopped mango
1 tsp minced ginger
1/4 tsp curry powder
1/2 tsp salt
2 tsp lemon juice
1 tbsp thinly sliced fresh mint
Preparation
- Rice Crackers: Cook rice according to package directions; cool completely.
- Preheat oven to 400° In food processor, pulse rice and salt until comes sticky and doughy. Add 1 to 2 tbsp water if needed to puree rice evenly.
- Scoop heaping teaspoons of rice mixture and roll into balls, wetting hands lightly to prevent sticking. Arrange balls on parchment paper-lined baking sheet, spacing about 1-inch apart. Place another sheet of parchment paper on top of rice balls. Using a flat-bottomed glass, dry measuring cup or mallet, flatten rice balls into thin disks, about 1 to 2 mm thick.
- Remove top piece of parchment paper. Bake for 15 to 20 minutes or until lightly golden and crisp. Cool completely. Store in airtight container for up to 2 days.
- Beet Hummus: Preheat oven to 400° Drizzle beets with 1 tsp olive and pinch of salt. Wrap in foil and bake for 50 to 60 minutes or until fork tender. Cool, peel and chop.
- In blender, pulse garlic until finely chopped. Add chopped beet, chickpeas, tahini, lemon juice, remaining oil, remaining salt and 1/4 cup cold water until smooth.
- Edamame Guacamole: In food processor, pulse avocado with edamame and lime juice until slightly chunky. Stir in jalapeno, red onion, basil and salt.
- Curry Mango and Yogurt Dip: In blender, puree yogurt, mango, ginger, curry powder, salt and lemon juice until smooth. Stir in mint.
- Serve rice crackers with beet hummus, edamame guacamole and curry mango and yogurt dip.
Tip: These crackers are also great snack for kids. Serve with peanut butter and jam if desired.
