2005-11-24

Gluten-Free Hummus Tahini Recipe with Spiced Olive Oil

Gluten free vegan hummus recipe
Classic hummus tahini is easy to make and budget friendly.


Hummus Tahini Recipe with Spiced Olive Oil

I love hummus- especially with a plate of roasted vegetables and brown rice. Hummus is much more than a dip for celery and carrots. For vegans and gluten-free vegetarians, it's a terrific source of complementary protein. So add a dollop to your dinner bowl. It's good for you.



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.


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!

Recipe Source: glutenfreegoddess.blogspot.com

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Notes:

For those- like me- who tend to chafe against strict tradition, do try my New Mexican-inspired hummus: Jalapeno Lime Hummus. It's addictively good!
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.

Karina

6 comments:

  1. If I make this ahead of time, should I put the infused-with-spices oil at the last minute or right after it cools and sits in the fridge (for about a day and a 1/2)?

    Thanks, again!
    ~M

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  2. Absolutely delicious! Threw in some leftover artichoke hearts from last nights dinner and voala- simply yummy :)

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  3. Just started gluten, dairy, soy, and corn free eating. And I love your blog...I'm certainly not going to do without anything nummy.

    Just made my first batch of hummus and I'll never buy store bought again! :)

    Thank you!

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  4. Love your site! I'm completely obsessed with Sabra hummus and have had to resort to making my own (due to the $$). I found a tip that will make any hummus as creamy as Sabra:

    First blend together the tahini and lemon juice, then add the chickpeas. it's amazing the difference it makes! It's so creamy and smooth.

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  5. Michelle- I would add the oil just before serving; but if you were bringing this to a party, you could add the oil beforehand.

    Artichokes sound delicious!

    Thanks, Everyone, for the hummus love. :-) Karina

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  6. Karina,

    I made this for the hubby and he loved it. He always says gluten free just doesn't taste right but he cold not even tell the difference this time around.

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