Original Creole Seasoning 
Creole Spanish Rice Dinner Mix 
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
Get RecipeThis holiday hummus with homemade Creole crackers is the perfect appetizer for your family feast. Chef Ryan André creates an easy-to-make cracker full of Creole flavors to go with this creamy and tasty hummus.
Ingredients
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2 Cans Jalapeño Navy Beans, Drained
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1/2 Cup Lemon Juice
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1/2 Pound Tahini Paste
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1/2 Cup Water
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Tablespoon Fresh Sage, Chopped
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1/2 Cup Roasted Garlic
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1/4 Cup Roasted Onion
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1 Box Tony’s Creole Spanish Rice Dinner Mix
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3 1/2 Cups Water
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Olive Oil & Dried Cranberries for Topping
- Clear
Directions
Making the Hummus:
- Preheat oven to 375°F.
- Using foil, make a pocket. Place 3/4 cup garlic cloves and 1/2 of a yellow onion, sliced, inside.
- Cover with canola oil and seal up pouch.
- Place pouch in a baking sheet and place it in the oven.
- Cook garlic for 30-45 minutes or until golden brown.
- Drain oil, reserving for later use, and set garlic aside to cool.
- Place drained beans, tahiini, lemon juice, water, sage and Tony’s Original Creole Seasoning in a medium mixing bowl.
- Using a hand blender, blend until smooth.
- Add cool roasted garlic and onions and blend again until smooth.
- Adjust seasonings if needed and serve topped with olive oil and dried cranberries.
Making the Rice Crackers:
- Bring water to a boil in a small sauce pot.
- Stir in Tony’s Creole Spanish Rice Dinner Mix and bring back to a boil.
- Reduce heat to low and cover.
- Cook for 30-35 minutes or until rice is somewhat soft and mushy.
- Remove rice from pot and spread on a baking sheet pan to allow to cool.
- Once rice is cooled, place it on wax paper a little at a time and cover with plastic wrap.
- Using a rolling pin, roll out rice mixture to flatten to 1/8-inch thick .
- Remove plastic wrap and cut into 2″x2″ squares, or use a round cookie cutter to make round pieces.
- Allow rice crackers to dry for 2-3 hours.
- Remove crackers from wax paper and set aside.
- Heat a small bit of canola oil in skillet to 400°F and fry rice crackers for 15-20 seconds.
- Drain on paper towel-lined plate.
- Continue this process until all rice has been dried and fried.
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