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Traditional Hummus (Gluten-Free)
http://www.celiac.com/articles/22230/1/Traditional-Hummus-Gluten-Free/Page1.html
Destiny Stone

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.

 
By Destiny Stone
Published on 07/30/2010
 
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.

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)
Ingredients:
  • 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
To Make:
  1. 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 soak the beans for the 4 to 6 hours the recipe calls for. If you soak them overnight they will absorb too much liquid and you will have very mushy beans and lots of water. If you don't have time to do a 4 to 6 hour soak, you can do a quick soak by bringing the beans and soaking water to a boil and boiling for 1 minute. Remove the beans and water from the heat and let stand for 30 minutes before draining and continuing with the recipe. )
  2. 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.
  3. Pour beans and any remaining cooking liquid into a large bowl and cool to room temperature in the refrigerator.
  4. Transfer beans and liquid to a food processor. Add the salt, garlic, tahini and lemon juice and process until smooth.
  5. 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.
  6. Serve with veggies or gluten-free chips, or crackers and enjoy!