Gluten-Free Hummus Tahini Recipe with Spiced Olive Oil Ingredients: 2 cups (16 oz.) chilled canned chick peas (garbanzo beans), rinsed, drained well 1/3 to 1/2 cup tahini paste (sesame paste)- see note 4-5 tablespoons extra virgin olive oil Juice of one fresh lemon or lime 3 cloves garlic, minced Sea salt and ground pepper, to taste To serve: 1-2 tablespoons extra virgin olive oil, warmed 1 teaspoon spice mixture: sweet paprika, cumin, cayenne pepper, oregano, ground coriander; taste test; adjust the *heat* to your liking 1 tablespoon chopped fresh parsley, or cilantro (coriander leaves) Instructions: In a food processor, puree the chickpeas into a paste. Add in the tahini, 4 tablespoons of virgin olive oil, lemon juice, garlic, sea salt and pepper, and process until it is smooth. If the mixture is too thick, I add a little instant vegan broth, or sometimes more olive oil, to achieve the consistency I like - creamy and smooth. To serve the hummus, I do this (taught to me by an Israeli chef): Whisk together 2 tablespoons of warmed extra virgin olive oil, cumin, paprika, cayenne and a dash of curry to make a spiced red oil. Cool a bit. Spoon the hummus into to a pretty serving bowl or shallow dish. Drizzle the spiced oil in a spiral on top of the hummus. Garnish with a sprinkle of fresh chopped parsley or cilantro, if desired. Serve with gluten-free Pizza Flat Bread, Pecan Crackers or Brown Rice Tortilla Chips. We also like to serve hummus with crisp raw carrot sticks, zucchini sticks, and celery sticks. Most of all, though, I love hummus with a plate of balsamic-roasted vegetables and brown rice. I like to dip the roasted veggies into the hummus. Delicious! Karinas Notes: If you cannot use sesame tahini, try subbing a nut or seed butter such as cashew butter, sunflower seed butter or even peanut butter. All work well in a hummus. Contributed by: Karina
Posted on: Wed, 19 Mar 2014 14:06:57 +0000
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