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Found 6 results

  1. Celiac.com 01/12/2017 - Beets are not only delicious, nutritious, and in season, they make a great centerpiece for this tasty, gluten-free vegetarian dish that is sure to please. Ingredients: 4 - 6 fresh red beets, washed and trimmed 2 golden beets, washed and trimmed 1 bunch fresh arugula (about 1 ½ cups) 8 ounces of fresh hummus (or use this easy recipe) ¼ cup fresh or roasted pine nuts 1-2 tablespoons balsamic vinegar splash of olive oil, as desired Directions: Wrap beets individually in foil, place in baking dish, and roast in oven at 375 F. When beets are tender when pierced with a fork, remove them from the oven. Allow beets to cool. Discard foil. Peel and cut beets into quarters. Spread hummus over medium plate. Pile arugula in the center of the hummus. Arrange beets around the arugula, in alternating colors. Drizzle with balsamic vinegar, and a splash of olive oil, as desired. Top with pine nuts, and serve.
  2. 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. Ingredients: 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) Directions: 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.
  3. 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: 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. ) 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!
  4. Hello!, I am new to this forum and I hope I am posting in the right place. LONG story short, I have had a panic disorder that doctors called PTSD so shoved pills down my throat for years, got to the point where I spent 2 years in bed. Could not even get to my mailbox. 2 years not one step out the door. I found out I have these allergies and I still struggle but I am out again...absolutely amazing! After being told time and time again that a food could not contribute to it by Doctors. I am allergic to gluten, casein, soy, and corn. I eat hummus every day for the protein, etc...but lately it has been making me very tired. I see people saying they cut out legumes from their diet, I was wondering why they cut them out? Is there evidence that Celiacs can't always stomach legumes? -Josh
  5. Ingredients: 1 can white kidney beans 1 tablespoon garlic 3 tablespoon lemon juice 2 tablespoon tahini ¼ cup olive oil ¼ cup water Pinch cayenne ½ tablespoon salt Directions: Blend all ingredients together until it is the consistency of pudding. Let stand at room temperature for one hour before serving.
  6. This recipe comes to us from Tiffany (tarnalberry in the Gluten-Free Forum.) 1 can garbanzo beans ¼ cup tahini ¼ cup oil packed sun dried tomatoes 6 cloves garlic ½ cup water ¼ teaspoon paprika Pinch of cumin Place all ingredients in a Cuisinart, and blend until smooth.
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