Gluten Free Hummus

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  • Makes: 14 servings
  • Serving Size: 2 tablespoons dip
  • Makes: 1 3/4 cups dip
  • Start to Finish: 15 mins

Gluten Free Hummus

Directions

  1. In a blender or food processor combine garbanzo beans, garlic, tahini, lemon juice, 1/4 cup oil, salt, and paprika. Cover and blend or process about 1 minute or until very smooth, scraping sides as necessary.
  2. If desired, add one or more of the optional stir-ins. Spoon the hummus onto a serving platter or into a serving bowl. Sprinkle with parsley. If desired, drizzle with additional oil and garnish with pine nuts. Serve at room temperature with pita wedges and/or vegetable dippers.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Beet Hummus

In a blender or food processor combine one 15-ounce can cannellini beans (white kidney beans), rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; one 8-ounce package refrigerated cooked whole baby beets or one 15-ounce can small whole beets, drained; 1 tablespoon prepared horseradish; 2 cloves garlic, minced; and 1/2 teaspoon salt. Cover and blend or process until nearly smooth, scraping down sides as needed. With the machine running, add 1/4 cup olive oil in a slow, steady stream until combined. If desired, cover and chill for up to 24 hours. If desired, garnish with chopped hard-cooked egg and/or snipped fresh parsley. Serve with pita wedges and/or assorted vegetable dippers.

Per serving dip: 85 calories, 3 g protein, 7 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 2 g total sugar, 0% Vitamin A, 2% Vitamin C, 141 mg sodium, 2% calcium, 3% iron

Carrot Hummus:

In a covered small saucepan cook 1 cup chopped carrots (2 medium) in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a blender or food processor combine cooked carrots; one 15-ounce can garbanzo beans (chickpeas), rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; 2 cloves garlic, quartered; 1/2 teaspoon ground cumin; and 1/4 teaspoon salt. Cover and blend or process until smooth, scraping down sides as needed. Transfer to a small serving bowl. Stir in 1 tablespoon snipped fresh parsley. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot strips and/or lemon peel strips. Serve with pita wedges and/or assorted vegetable dippers.

Per serving dip: 56 calories, 2 g protein, 6 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 0 g total sugar, 30% Vitamin A, 3% Vitamin C, 88 mg sodium, 2% calcium, 2% iron

Roasted Red Pepper Hummus:

Preheat oven to 425 degrees F. Cut 2 red sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Arrange 4 unpeeled garlic cloves around peppers. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and garlic and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the pepper skins; gently pull off the skins in strips and discard. Peel garlic. In a blender or food processor combine roasted peppers and garlic; one 15-ounce can garbanzo beans (chickpeas), rinsed and drained; 1/4 cup sliced green onions (2); 1/4 cup tahini; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/4 teaspoon paprika, and, if desired, a dash crushed red pepper. Cover and blend or process until smooth, scraping down sides as needed. With the machine running, add 1/3 cup olive oil in a slow steady stream until combined. Serve with pita wedges and/or assorted vegetable dippers.

Per serving dip: 104 calories, 2 g protein, 7 g carbohydrate, 8 g total fat (1 g sat. fat), 0 mg cholesterol, 1 g fiber, 1 g total sugar, 12% Vitamin A, 39% Vitamin C, 124 mg sodium, 2% calcium, 3% iron

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Nutrition Facts (Gluten Free Hummus )

  • Per serving:
  • 97 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 176 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 2 g pro.

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