Gluten-Free Hummus (my own variations)

March 21, 2016
celiac disease
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For those of us who enjoy a vegetarian recipe, here is my own hummus recipe.  There are so many variations to a basic hummus recipe. You can take what I suggest and add your own extra ingredients.  Or, you can also omit an ingredient if you want that is not to your liking.  But always keep the main ingredient (chickpeas, also known as garbanzo beans), or just won’t be hummus!  Did you know that the word hummus is an Arabic word meaning, “chickpea”.  It is actually an Levantine Arab dip.   Chickpeas are a vegetable that have been cultivated throughout the Middle East and India for thousands of years.  It’s entire history is originated in the Middle East dating back thousands of years.  Plato and Socrates made references to them in their ancient writings.  Nutritionally, hummus is a useful food for vegetarians.  Combined with bread or gluten-free bread, it serves as a complete protein, similar to grains and legumes combinations.  It is known to be very nutritious, as it is high in iron, vitamin C, B-6, folate, protein, fiber, and potassium.  The combination of sesame tahini (made from sesame seeds) and chickpeas is very nutritious for people who don’t eat meat.  I’ve made this recipe with family and friends at gatherings, and it is a wonderful delight for Celiac disease.  It can be served, as I said, with gluten-free bread and a salad.  As suggested below, I like to serve it as an appetizer with corn tortillas, chopped scallions, and roasted red peppers with garlic.

Ingredients:

Note: Be sure to use all gluten-free spices–I use McCormick or Durkee.  But, there are others too.

1-15 ounce can of chickpeas (garbanzo beans), drained
1/2 teaspoons cumin
1 to 2 cloves fresh garlic, minced (2 for a strong garlic flavor, 1 for less zesty)
2 teaspoons parsley–fresh, chopped, or bottled
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Just a pinch of black pepper (I like freshly ground)
1/8 teaspoon dill spice
A sprinkle of onion powder (maybe up to 1/4 teaspoon)–taste it first, you may want more or less
Just a pinch of salt or up to an 1/8th teaspoon
1 tablespoon sesame tahini (or another variation could be almond butter)–this gives it a nice flavor!
1/4 cup water (or almond milk)

Directions:

1. Combine all ingredients in a blender or food processor and blend till very smooth.

If hummus is too thick, which it usually isn’t, add more water or almond milk until it gets to desired consistency.  Some people like it very thick, some people like it a little less thick.  Use your judgment.

2.  Chill in the refrigerator.

Roasted Red Peppers:

Ingredients:

1 red pepper, chopped
2-tablespoons olive oil
1 to 2 cloves fresh garlic, minced

Directions:

1.  In a skillet add olive oil bring to medium heat.
2.  Add chopped red pepper and fresh minced garlic.
3.  Stir fry till tender.  Allow to cool.
4.  Top it on the hummus and refrigerate.

Slice some green onions as an extra garnish!

This recipe will serve 8 people at about 1/4 of a cup each.

 

 

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