Homemade rice crackers with a trio of dips – pea & parsley, beetroot & spiced butternut

• Serves: 6 - 8
• Difficulty: medium
• Prep time: 45 minutes
• Cooking time: 45 minutes

• 
• 

(No Ratings Yet)
Loading...

Ingredients

For the crackers
2 cups cooked Spekko Saman Brown Rice (or use leftover rice)
15 ml olive oil
Pinch of salt
Pinch of pepper
2.5 ml smoked paprika
50 ml finely grated Pecorino cheese

For the beetroot dip
500 g beetroot
15 ml olive oil
15 ml Greek yoghurt
2.5 ml ground cumin
10 ml balsamic vinegar
10 ml lemon juice

For the spiced butternut dip
500 g butternut
30 ml olive oil
¼ tsp chili flakes
¼ tsp cinnamon
½ tsp smoked paprika
10 ml lemon juice

For the pea & parsley dip
1 cup peas, blanched
125 ml cream cheese
10 g parsley, roughly chopped
30 ml olive oil
10 ml lemon juice

Method

1. Preheat the oven to 180 °C and line a baking tray with baking paper.
2. First make the crackers: Put the rice, olive oil, salt and pepper into a food processor. Blend until it forms almost a dough. You may need to add a splash of water.
3. Add the smoked paprika and pecorino cheese and blitz quickly until evenly mixed. Test seasoning.
4. Roll the rice mixture into balls and place them on the tray, keeping a decent amount of space between each ball.
5. Place another piece of baking paper on top, and press the balls down to make flat circles, about 2mm thick. It will be easiest to use an object with a flat bottom, like a glass. Remove the top paper and place the tray in the oven. Bake until golden and crispy. Keep the oven on for baking the beetroot and butternut for the respective dips.
6. To make the beetroot dip: Peel and quarter the beetroot. Place them on a baking tray and drizzle with the olive oil. Season with some salt and pepper. Roast until soft. Allow to cool.
7. Once the beetroot has cooled, place it in a blender with all the remaining ingredients. Blend until smooth, and season to taste.
8. To make the spiced butternut dip: Peel and cube the butternut and place the pieces on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven until soft.
9. Place the butternut in the blender with the other ingredients and blend until smooth, adding a dash of water if it’s too stiff. Season with salt and pepper to taste.
10. To make the pea & parsley dip, place all the ingredients into a blender and blend until smooth. Season to taste with salt & pepper.
11. Serve the rice crisps on a platter with the trio of dips.