- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Indian and Middle Eastern Recipes
- Traditional Hummus (Gluten-Free)
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Traditional Hummus (Gluten-Free)
I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.View all articles by Destiny Stone
Photo: CC/Eric Kilby
Hummus is naturally gluten-free and high in protein, making it an excellent choice for a power snack. Finding a pre-made gluten-free hummus is not that difficult, but to avoid possible cross-contamination, it is always better to make it yourself. The nice thing about this recipe is that it is very basic, and you can add other things like sun dried tomatoes or bell peppers to give it the flavor you prefer.
Traditional Hummus (Gluten-Free)
- 1 cup dried garbanzo beans
- 7 cups water - for cooking
- 1 teaspoon baking soda
- 1 ¼ teaspoons salt- or to taste
- ½ teaspoon minced garlic
- ¼ cup tahini
- ½ cup fresh squeezed lemon juice
- Rinse the garbanzo beans, drain and cover with water to cover by 3 inches. Soak beans for 4 to 6 hours. Drain in a colander and rinse thoroughly. (Please note: the key to this hummus recipe is to just
- In a large pot combine soaked beans, the 7 cups water and the baking soda. Bring to a boil, reduce heat and simmer until the beans are falling apart, about 1 hour. Stir any foam that comes to the surface back into the beans while they cook.
- Pour beans and any remaining cooking liquid into a large bowl and cool to room temperature in the refrigerator.
- Transfer beans and liquid to a food processor. Add the salt, garlic, tahini and lemon juice and process until smooth.
- If the mixture is too thick (it should be the consistency of thick cream), add water 1 tablespoon at a time until the hummus is smooth.
- Serve with veggies or gluten-free chips, or crackers and enjoy!
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