Gluten-Free Hummus Tahini Recipe with Spiced Olive Oil

Hummus Tahini Recipe with Spiced Olive Oil

Don't you just 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 not only delicious. 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 good 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:

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 my gluten-free Pecan Crackers.

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.net