Gluten-Free Hummus from Cannellini Beans
Basic, gluten-free hummus bears out the old saying that the simplest things are best…a fresh vegetable, a hot bread, a crisp chip…or a basic gluten-free hummus to dip them in. Here is a quick-and-easy-to make hummus made with cannellini beans. Their mild nut-like flavor doesn’t overpower but blends smoothly with the garlic and other seasonings.
I’ve packed this for lunch (with an ice pack). I’ve also served as an appetizer it to family and friends with veggies and crackers to scoop it with. Bread sticks, focaccia, or chips would be good with it, too. My husband even suggested oatmeal cookies! I can’t say that I agree with him, though. I think he just wants cookies.
Gluten-Free Cannellini Hummus
16 Ounces Cannellini Beans, drained, reserving some liquid
4 Tablespoons Olive Oil
3 Tablespoons Lemon Juice, or Lime Juice
1 Teaspoon Minced Garlic, or Garlic Powder
3 Tablespoons Liquid From Beans, or Water
1/4 Teaspoon Salt, to taste
1 Pinch Black Pepper, or Paprika, to taste
Vegetables to Serve With:
2 Each Celery Stalk, cut in 2″ pieces
3 Each Carrots, cut in 2″ pieces
1/2 Pound Asparagus Spears, cut in 2″ pieces
Wash and prepare the vegetables as you would for a relish tray. Refrigerate.
Drain the beans and process them slightly in your food processor.
Add the next 3 ingredients and 2 tablespoons of the reserved liquid from the beans (or water) and process until smooth (only a minute or two), scraping sides as needed.
Add more reserved liquid, or water, if too thick.
Season with salt and pepper to taste.
Cover and chill 2 hours.
Garnish with pepper or paprika, and drizzle with a little extra olive oil.
Makes about 1-1/2 cups, or 12 servings of 2 tablespoons each.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free.
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