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Kale Crackers with Black Bean Hummus & Pomegranate Salsa


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

Ingredients

  • 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

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.