Celiac Disease and Gluten-Free Diet Support
Follow / Share
|Get Email Alerts|
- 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?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Indian and Middle Eastern Recipes
- Really Good Hummus Dip (Gluten-Free)
Really Good Hummus Dip (Gluten-Free)
Hummus dip beckons snackers. Photo: CC--Vegan Feast Catering
Celiac.com 09/23/2016 - Good hummus makes the perfect dish for a potluck or barbecue. Cheap and easy to make, hummus is sure to please and quick to disappear. This recipe delivers a tasty hummus that is sure to be a big hit at your next food fest.
- 2 (15-1/2 oz.) cans chickpeas, aka garbanzo beans
- 3 cloves garlic, roughly chopped
- ¼ cup freshly squeezed lemon juice, from 3 lemons
- ¼ cup sesame tahini, well stirred
- ¼ teaspoon cumin
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- Dash of paprika, as garnish (optional)
Reserving the liquid from the can, strain the chick peas. Set a few chickpeas aside for garnish.
In the bowl of a food processor fitted with metal blade, combine the chickpeas, ⅓ cup reserved canning liquid, lemon juice, tahini, garlic, cumin, salt and olive oil. Process for several minutes until smooth and creamy.
The hummus should be smooth and creamy, but still hold its shape; stir in more liquid if it's too thick.
Taste and add more lemon and seasoning if desired.
Transfer mixture to a serving dish.
Use a spoon to make a shallow well in the center.
Drizzle olive oil in the well, and sprinkle with paprika.
Serve at room temperature.
Celiac.com welcomes your comments below (registration is NOT required).
Chicken Tikka Kebabs (Gluten-Free)
I recently read somewhere that chicken tikka masala is the number one most popular dish in England.... [READ MORE]
Tabouli Salad - Middle Eastern Salad (Gluten-Free)
This recipe comes to us from Lynne Marie Sullivan.... [READ MORE]
Hari's Lemon Rice (Gluten-Free)
Rice : 1 cup (usually good for two suppers
and a lunch, depending on how hungry one is)
Lemon: Juice of one (medium size)
Black mustard seeds: 1 tablespoon
Channa dal (a kind of dried lentil): ½ tablespoon
Urad dal: 1 teaspoon
Turmeric: 1 teaspoon
Dried red chilies: two (I use more and you can, too, to make
it more incendiary)
Fenugreek powder: ½ teaspoon
Salt: To taste
a medium-sized pot/skillet (deep enough for stuff to be
sautéed in hot oil, and preferably with its own lid
or capable of being covered by a plate or like device),
heat 3 or 4 tablespoons of oil of your choice (canola/vegetable/corn).... [READ MORE]
2 - 15 oz cans of chick peas
2 Tablespoon garlic
2 teaspoon cumin
1 teaspoon turmeric
6 minced scallions
large handful of parsley
1 Tablespoon lemon juice
A few dashes of cayenne pepper
½ cup rice
beans in a food processor and mash as much as possible.... [READ MORE]
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams