I just love hummus. It's good for you, it's easy to make, it's naturally GDSYWP-free and it's so delicious. And better yet? It's Vita-Mix friendly!
My base recipe can be seen here. That is what I made today. But the recipe is super easy to adjust. Sometimes I add artichokes, black olives, pine nuts, roasted garlic (my personal fav) or whatever sounds good at the time.
What do I dip with now that I'm GF? My favorite is carrots. I love the slightly sweet flavor, the crunch and of course how healthy it is! Sometimes I make rice flour wraps and use that to dip. I also love to use hummus on a sandwich wrap instead of mayo or other condiments.
Basically, you can't go wrong!
One of my favorite GDSYWP-free snacks is hummus and veggies! I chop up some carrots, English (seedless) cucumber and celery and dip into the hummus. If I have some GF bread or crackers (I'll talk about a type that I LOVE next!) on-hand, I'll dip those, too.
I originally found my recipe here, but as usual, I tweaked it a bit.
Hummus
Originally by Saad Fayed, Tweaked by Clara
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
4 tablespoons lemon juice
2 tablespoons tahini
1 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil + extra
Paprika
Optional: Cumin, Coriander, Chili Powder
Directions:
Drain chickpeas, reserving some of the liquid from can.
Combine remaining ingredients in blender or food processor.
Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl.
Create a shallow well in the center of the hummus and pour in some more olive oil, sprinkle paprika (and any other spices) all over.
Tips:
This recipe is highly adaptable. Add more of the chickpea juice if you like liquidier hummus, leave some out if you like thicker - add more/less lemon juice or garlic depending on your tastes. Also, experiment with different additions for lots of different flavors! After everything is good and creamy, I like to add in a small can of black olives (drained) and blend it just until they are all in tiny pieces. If I have roasted garlic on-hand, I replace the raw clove with an entire head of roasted garlic (SO good). I've also seen others throw in a roasted red pepper or cheese and even sesame seeds.
