A super easy and delicious appetizer that just so happens to be gluten-free
By: Jodie Shield, RD
The holiday season is here! It’s time to eat, drink and be merry or as I like to say -be wary. No doubt your calendar is jam-packed with parties and family gatherings all of which add up to lots of food. Whether you’re the cook or guest, a light, easy to prepare appetizer is a must. My ace-in-the-hole appetizer is Classic Greek Hummus. Linda, a foodie friend, gave me this recipe, which she serves at all her parties because it’s absolutely awesome and gluten-free. She got the recipe years ago from the Chicago Tribune (originally called Nina Terzian’s Hummus). According to Linda, she started making it for her sister who visits often and has to follow a gluten-free diet. When I whip up my version of Linda’s hummus, I like to use a little extra garlic and skip the salt because the canned chickpeas have plenty. And since tahini (sesame seed paste) is kind of pricy, I have used my homemade peanut butter instead. Just make sure you serve it with fresh veggies rather than pita chips if you want to stay totally gluten-free. Thanks for sharing your recipe Linda. For other tasty appetizers try my Roasted Red Pepper and Goat Cheese Dip and Black Bean Dip– they’re also gluten-free. Check product labels of ingredients to be sure! Got an appetizer you want to share?
Classic Greek Hummus
Makes 2 1/2 cups
- 1 can (15 1/2 ounces) chickpeas
- 2 large garlic cloves
- 1 teaspoon salt (optional)
- 1/3 cup fresh lemon juice
- 1/3 cup tahini (sesame seed paste
- olive oil
- minced fresh parsley
- Drain the chickpeas and rinse them under cold water. In a food processor, chop the garlic. Add the chickpeas, salt, lemon juice and 2 tablespoons cold water. Process until very smooth, about 3 minutes. Add the tahini paste and process an additional 2 minutes.
- Spread the hummus on a shallow serving bowl. Drizzle the top with olive oil, then sprinkle on paprika and parsley.
Nutrition Information (per 1/4 cup serving without salt and garnish): 85 calories, 3 grams protein, 8 grams carbohydrate, 4.5 grams fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 2 grams dietary fiber, 101 milligrams sodium