If you ask Billy his favorite food, he’ll answer, “nachos”, every time. On average, he makes nachos 3 times a week. I share his heart with nachos, but standard Bee-style nachos don’t have a place in his Paleo challenge.
- grains & dairy
Billy has become a big fan of hummus. I make it at home a couple of times a week, and we eat it with toasted pita bread. Pita and hummus? Not Paleo-friendly.
- grains & chickpeas
What’s a guy to do??
He came home with an eggplant, and after careful thought, he announced that he would substitute his love for hummus by making some homemade baba ghanoush.
He roughly followed THIS recipe.
But what to eat with the baba ghanoush? We aren’t easily satisfied with carrots and celery for dipping. We crave a carb-like crunch. A cracker of some sort.
So I searched for “paleo crackers”, and found several different nut-based recipes. I decided to go for the one with the most basic ingredients:
- almond meal
- egg whites
In my opinion, a dip should typically have more than enough flavor so that the dip-deliverer, in this case a cracker, is more about the texture.
1.5 cups roasted almonds.
Processed to make almond meal (+ a dash of sea salt).
Added 3 egg whites.
Mixed until it looked like almond butter. Tempting! Minus the raw egg whites…
Spread onto a parchment paper lined cookie sheet.
Baked at 325° for 20-25 minutes, checking for desired crispiness.
While still warm, use a pizza slicer to cut into preferred size and shape.
The crackers crisp up even more after they cool. The flavor is simple and nutty, perfect for a strong, flavorful dip like garlicky baba ghanoush.
SO VERY DELICIOUS.
I’m excited to experiment with other grain-free cracker recipes. We baked these in the oven for the sake of time and hunger, but I’d like to make some in our dehydrator as well. We did use our dehydrator to make something yesterday.
Do you like hummus? Baba ghanoush?
Love both. And happy to make them both homemade now.
What’s you favorite chip (or cracker, bread, etc.) and dip?
You know I’m not good at picking favorites. I love chips & guacamole, and blue corn tortilla chips with jalapeno-cilantro hummus. To be specific.