Homemade Rice Cracker with a Trio of Dips

Homemade Rice Cracker with a Trio of Dips

  • Servings: 8
  • Total Time:

Fun to make and fun for sharing, these easy homemade rice crackers are served with a trio of tasty and colorful dips.


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


  1. Rice Crackers: Cook rice according to package directions; cool completely.


  1. 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.


  1. 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.


  1. 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.


  1. 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.


  1. 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.


  1. Edamame Guacamole: In food processor, pulse avocado with edamame and lime juice until slightly chunky. Stir in jalapeno, red onion, basil and salt.


  1. Curry Mango and Yogurt Dip: In blender, puree yogurt, mango, ginger, curry powder, salt and lemon juice until smooth. Stir in mint.


  1. 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.