Here’s what goes on in my head when I’m getting ready to host a gathering:
Did I scrub the bathroom?
Have I vacuumed?
Are there any stray socks lying around?
Did I shove all the dirty clothes in the closet?
Who hates cheese again? Should I even put the cheese plate out?
Is the stovetop properly cleaned? Someone’s going to judge me if it isn’t.
Need to organize all the piles of food magazines in the living room. Should I toss this issue? Oh, that looks like a great recipe . . . that one too. Wait, stop flipping magazines and get back to cleaning.
Is there enough food? No, there’s never enough food. What can I whip up in a jiffy?
That inner dialogue is legit. As a host, I want my guests to (1) have fun, (2) be comfortable, and (3) be well fed. Number 3 is an iron clad rule in Mama Lin’s house. She’s the type that will cook enough to serve 20 when only 10 people are showing up. Like mother, like daughter, I’ve picked up that habit too. Moral of the story: BE READY TO EAT when you come to my house!
The party fare that you’ll always find in my gatherings are crackers and dips. It’s quick and doesn’t take up much of my brain power. As you know by now, 2 hours before the guests arrive, my brain’s already preoccupied with things like whether I’ve stashed away my bra. I don’t have time to think about dishes that are too complicated.
Crackers and dip save the day. Always.
Breton is one of my favorite brands because the surface area of each cracker is big, meaning I can pile more toppings per visit to the snack station. I like to keep a 3:1 topping to cracker ratio. (It’s down to an art now.) Well, Breton has come out with a gluten-free line of crackers, and I’m verrrry impressed with how good they taste. Having tried a few flavors, the Original with Flax is probably my favorite because it goes well with anything (like the smoked salmon hummus!) and I love the flavor that the flax seeds add to the crackers. How did they make the crackers gluten-free? They’re made with arrowroot and green lentil flour!
I’ve eaten a shameful amount of these crackers over the last few weeks. I munch on a few of these after a work, after a workout, while I’m blogging . . . These crackers = addictive. If you see them at the supermarket, be sure to pick up a box (or 5 if you’re anything like me)!
Caramelized Onion Hummus with Smoked Salmon
This caramelized onion hummus with smoked salmon is the perfect gluten-free dish for parties!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Category: appetizer, gluten free, snack
- 2 TBS olive oil, divided
- 1/2 small yellow onion, diced
- 1 15-oz (425g) can of chickpeas, drained and rinsed
- 1 to 2 TBS water (adjust to the consistency you want)
- 1 1/2 TBS lemon juice
- 1/2 tsp salt
- 4 oz smoked salmon, chopped
- Breton’s Gluten-Free Original with Flax crackers
- Guacamole (see Notes for recipe)
- Mango Salsa (see Notes for recipe)
- 1 Persian cucumber, thinly sliced
- In a sauté pan over medium heat, add 1 tablespoon of olive oil. When the oil is hot, add the onions. Cook the onions until they are softened and turning translucent, about 3 to 4 minutes. Stir occasionally. Turn off the heat and let the onions cool for 5 to 10 minutes.
- In a blender or food processor, mix the onions, 1 tablespoon of olive oil, chickpeas, water, lemon juice, and salt. Blend until smooth. I used 2 tablespoons of water because I wanted a more smooth hummus. You can use less water for a thicker hummus.
- Pour the hummus in a bowl, and stir in about three-quarters of the smoked salmon. Top hummus with the remaining chopped salmon.
- Serve with Breton’s gluten-free crackers. Top the hummus with your favorite additions, like guacamole, salsa, or cucumbers!
1. Guacamole recipe: Mash a ripe medium avocado. Mix in 2 TBS of pico de gallo, 1/8 tsp garlic powder, and a large pinch of salt.[br][br]2. Mango Salsa recipe: Peel and dice a medium manila mango. Seed and dice a medium tomato. Mix the mangoes and tomatoes with 1 TBS chopped red onion, 1 TBS chopped cilantro, 1 1/2 TBS lemon juice, and a pinch of salt.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.