Kale Crackers with Black Bean Hummus and Pomegranate Salsa

These festive Kale Crackers with Black Bean Hummus and Pomegranate Salsa make a perfect holiday appetizer. They’re quick and easy to make, vegan, gluten-free, and nutritious.

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Anyone else fill up on holiday appetizers before the big meal? I’m always the person who eats so many tortilla chips at the Mexican restaurant that I’m too full to eat my food, so you can believe that I usually eat too many appetizers before the big holiday meal. Thank goodness sweatpants exist 🙂

I love finger food that’s easy to eat, and I especially love it when something crunchy and salty is involved. I was excited to come up with a fun topping for these 3 Seed Kale Crackers because they have such a great flavor.  They’re loaded with flaxseed, sesame, and chia and don’t contain any additives or preservatives. They’re also gluten-free and non-GMO. My kind of crackers!

• Crackers – I used one box of RW Garcia 3 Seed Kale Crackers. RW Garcia is a family-owned company, which I love! They work hard to be a sustainable company and ensure that they recycle whenever possible. And, in the holiday spirit, they love giving back and donating to numerous charitable organizations. So, you can’t go wrong when you purchase their delicious snacks! In addition to crackers, they also make awesome tortilla chips that I buy all the time.
• Black Bean Hummus – The hummus is made with a can of black beans, drained and rinsed, tahini, lemon (or lime) juice, granulated garlic (or a minced clove), ground cumin, paprika, salt, and black pepper.
• Pomegranate Salsa – The salsa calls for pomegranate arils, chopped white onion, cilantro, minced garlic, lime juice, maple syrup, jalapeno, and salt.

How To Make These Black Bean Hummus and Pomegrante Salsa Crackers

1. To make the pomegranate salsa, add all the ingredients to a small bowl and mix until well combined.
2. To make the hummus, add all ingredients to a food processor or blender and blend until the desired texture is reached. You may need to add a small amount of water to reach the desired texture.
3. Spread each cracker with about 1 teaspoon of hummus and top with a small spoonful of pomegranate salsa. Make as many or as few as you like. Best when served fairly quickly after being made to avoid crackers getting soggy.

Recipe Tips and Thoughts

• This recipe is vegan and gluten-free.
• These Kale Crackers with Black Bean Hummus and Pomegranate Salsa are the perfect holiday appetizer!
• They’re easy to make and delicious to eat.  
• Serve them at your next party and I’m pretty sure people will gobble them all up! And if you’re looking for me at a party, I can always be found by the appetizer table!
• These are best served soon after adding the toppings to the crackers. If serving in the future, store the hummus and salsa separately in the fridge in an airtight container for up to four days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Easy and Delicious Appetizer Ideas?

Favorite Avocado Cucumber Salad Recipe

Creamy Buffalo Hummus Dip

Sweet and Spicy BBQ Chickpea Pizza

Cherry Tomato Salsa with Black Beans and Corn

Vegetarian Shredded Tofu Nachos

Kale Crackers with Black Bean Hummus & Pomegranate Salsa

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• Total Time: 15 minutes

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Ingredients

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• 1 (6.5) box RW Garcia 3 Seed Kale Crackers

Black Bean Hummus:

• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons tahini
• Juice of 1/2 lime or lemon
• 1/2 teaspoon granulated garlic, or 1 clove minced
• 1 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pomegranate Salsa:

• 1/2 cup pomegranate arils
• 2 tablespoons chopped white onion
• 1 teaspoon chopped cilantro
• 1/2 teaspoon minced garlic
• Juice of 1/2 lime
• 1/4 teaspoon maple syrup
• Chopped jalapeno, to taste
• Salt, to taste

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Instructions

1. Make the pomegranate salsa by adding all ingredients to a small bowl and mixing until combined.
2. Make the hummus by adding all ingredients to a food processor, or blender, and blending until desired texture is reached. You may need to add in a small amount of water to reach desired texture.
3. Spread each cracker with about 1 teaspoon of hummus and top with a small spoonful of pomegranate salsa. Make as many or as few as you like. Best when served fairly quickly after being made to avoid crackers getting soggy.

• Prep Time: 15 mins
• Category: Appetizer, Gluten Free, Vegan