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While I was trying to remain on a gluten free diet this past winter I stumbled across Crunchmaster Multi Seed Crackers and knew that I had found something that would help me maintain this dietary change longer than I’d anticipated. The crackers have a great texture and taste and the blend of rice, quinoa, flax, and amaranth seeds is really delicious. I immediately started to look up gluten free dips and appetizers that I could pair with these crackers. One of my go to favorites was Crunchmaster crackers and hummus. This meal is perfect for the coming months when you want something nutritious and filling, but do not want to turn the oven on. You can mash up the crackers and throw it on top of mixed field greens for a delicious salad option as well…
Below is the recipe.
2 c canned garbanzo beans drained
⅓ c tahini
¼ c fresh squeezed lemon juice
1 tsp salt
2 cloves garlic
1 tbsp olive oil
1 tsp fresh minced parsley
1 pinch paprika
1 bag of Crunchmaster Gluten Free Crackers
Place the beans, tahini, lemon juice, salt and garlic in a food processor and blend.
Plate and then drizzle with olive oil. Add pinch of paprika and fresh minced parsley. Place Crunchmaster Crackers on plate and enjoy!