This roasted garlic hummus dip recipe is quick and easy to follow. It is also healthier and cheaper then the store bought stuff. As an added bonus it is also naturally gluten free and dairy free.
First I started with locally grown non-gmo garbanzo beans from Joseph’s Grainery. I used the quick soak method and had my beans ready in less than 3 hours with enough for this recipe and some to freeze for later. You may also used canned garbanzo beans or chickpeas for this recipe. Making the hummus only takes a few minutes with a food processor. I roasted my own head of garlic in about 20 minutes while the beans were soaking. Another nice thing about this recipe is that it is versatile, you can leave out the roasted garlic and add in roasted red peppers or what ever you prefer or just leave it plain. This roasted garlic hummus is perfect served with a variety of your favorite vegetables or chips. I served mine with rainbow carrots, English cucumber and black bean quinoa chips. It can also be used as a sandwich spread in place of mayonnaise. Hummus is perfect for meatless Monday’s or as a vegan lunch choice.
If you love hummus, please take the time to make your own. It cost pennies to make and I promise you won’t be disappointed. What is your favorite variety? I would love to read comments from you on how your hummus turns out and what variety you make. Happy Dipping!
Roasted Garlic Hummus Dip is perfect served with your favorite veggies or tortilla chips or as a sandwich spread. This recipe is very easy to follow and adapt to include your favorite flavors.
- 4 c. cooked or canned garbanzo beans (chickpeas)
- 1 full head of roasted garlic (cut off top of garlic head, drizzle with olive oil and wrap in aluminum foil. Roast at 400* for 20 minutes. Remove from skins)
- 5 Tbsp. olive oil
- 1/2 c. fresh lemon juice
- 1/4 c. Tahini (sesame paste)
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 - 1 tsp. salt
- 1/2 tsp. cayenne pepper (optional)
- Place garbanzo beans or chickpeas in food processor or blender. Add remaining ingredients and process until smooth. Feel free to omit the roasted garlic for your favorite seasonings like roasted red pepper, pine nuts or olive tapenade. Chill before serving. This recipe can be cut in half to make a smaller batch. Place leftover dip in refrigerator for up to one week.
I am excited to tell you about the Idaho Quinoa Project. It is one that will help both the Andes farmers who grow most of the world’s quinoa but can’t afford to feed it to their families and American consumers by keeping the price down. They have recently created a Kickstarter campaign (ends Sept. 9th) to raise the needed funds of $100,000, to buy the proper processing equipment for mass production. They have been testing and growing quinoa for a few years and have three colors currently available. They have companies ready to buy their products, so they are trying to get up and running as soon as possible to meet the demand. They have different incentives for the different dollar amounts donated. Please, check it out and consider making a donation to a company who is prepared to do great things for the gluten free and allergy free world.
For those of you that follow me on Facebook it isn’t news that this has been one of the most difficult years of my entire life. From suffering a serious neck injury May 2014 that resulted in major surgery December 2014 to other family losses, unemployment, injuries and deaths. It has been overwhelming both physically and emotionally. I haven’t had much time or energy to devote to cooking or blogging. I am hopeful that we are now on the upswing. I will pace myself and hopefully provide you with yummy recipes on a more regular basis. I appreciate you taking the time to look through my blog and for leaving feedback.
The recipe I am sharing with you is a very quick and easy recipe. It is for a gluten free and dairy free zucchini brownie loaf cake. It uses a gluten free and dairy free brownie mix. I am not paid or supplied products from the Glutino Company. This is a mix that a friend gave me and I had fresh zucchini from my garden, so I whipped up this recipe for you. It is perfect served with fresh fruit or a scoop of your favorite non-dairy dessert. I hope you try it today and let me know what you think. Enjoy!
- Glutino brand Gluten Free Pantry Chocolate Truffle Brownie Mix
- 2 eggs (I haven't tried this egg replacer yet) Please leave a comment if you do.
- 1/4 c. coconut oil or other non-dairy margarine or butter substitute
- 2 cups grated zucchini
- Preheat oven to 350F.
- Grease a loaf pan. I used 9x5in.
- Combine all ingredients in a large mixing bowl. Beat until well combined. I used my stand mixer.
- Pour into prepared loaf pan. Spread evenly.
- Bake until done. Probably 45-60 minutes. Ovens may vary. I had a nice crack in the top of my loaf when it was finished baking.
- Let cool completely. Slice and enjoy with fresh fruit or a scoop of your favorite non-dairy frozen dessert.
UPDATE: 3/30/2015 Eating Gluten Free at the Fireside Grille – Pullman, WA? They have revamped their menu and they are no longer as gluten free and allergen free friendly as they were previously! There are very few gluten free choices on the new menu. The food quality has varied the past few times we have eaten there. Cold waffle fries are just not appetizing. I wish that I could give them a strong thumbs up but because of their inconsistency I just can’t.
Heading to Pullman for a WSU Cougar Game? Just getting together with friends? How about a great place for going on a date? Eating out can be such a scary proposition for many people with Celiac or other food allergies, myself included. When we find a “safe” place to eat, then I feel I must tell everyone about it. Eating gluten free at the Fireside Grille in Pullman, WA is possible due to the variety of gluten free options on their everyday menu. My current favorite is the the fish and chips. They just so happen to be dairy free as well, so they are safe for me. Sometimes I think you must indulge in the deep fried goodness of the flaky white fish and waffle fries with tartar sauce on the side (if egg isn’t an issue for you). The Fireside has a unique layout. One side is set up as a sports bar and family dining area and the other side is more for the date night or quiet dining for that special occasion.
In honor of National PI day 3.14.15 I created a yummy Chocolate Banana Pie with SunButter Crispy Rice Crust. If you tolerate peanut butter feel free to use it in place of the SunButter if you desire. This pie is surprisingly light. It would be a great addition to your Easter or Passover celebration menu. It is also easy enough to make just because or for that birthday celebration where cake is not desired. Chocolate pie is something that I find very comforting. Do you have childhood memories of eating chocolate pudding or pie? Does it bring back fond memories of a loved one who would take the time to make a special dessert for you and your family? You could make this recipe as the pie or if you desire just whip up a batch of the yummy chocolate pudding. This recipe is free of gluten, dairy, eggs and nuts. It is also vegan. I believe this is a recipe that will please everyone. Make one today and share it with family or friends. Please let me know what you think by leaving a comment below. Enjoy!
This chocolate pie is free of gluten, dairy, eggs and nuts. It is also vegan. It is a perfect dessert to please everyone.
- SUNBUTTER CRISPY RICE CRUST
- 3 c. GF crispy rice cereal
- 1 c. SunButter
- 1/2 c. coconut flakes (firmly packed)
- 2 medium bananas
- CHOCOLATE PUDDING
- 1 can full fat coconut milk
- 1 c. water
- 1/4 c. sugar
- 3 tbsp. cocoa powder
- 3 tbsp. cornstarch
- 1/2 tsp. salt
- 1/2 c. chocolate chips (dairy and gluten free)
- 1 tsp. vanilla
- For the crust-
- In a food processor, process crispy rice until medium fine.
- Next in mixing bowl stir together the SunButter, crispy rice and coconut. Press into a 9 inch pie pan. Bake at 325 for about 15 minutes our until lightly browned. Cool completely. When cooled add sliced bananas to cover the crust. Pour slightly cooled pudding over the bananas and sprinkle with coconut if desired. Place in refrigerator until ready to serve.
- For the pudding- In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Stir well.
- Whisk in coconut milk and water.
- Cook over medium low heat until it comes to a full boil and thickened.
- Remove from heat and stir in 1/2 cup chocolate chips and vanilla.
- Allow to cool slightly.
While spending part of my childhood years growing up in Lincoln, NE., I created some lasting memories . One of my fondest would be the days when my Mom and Grandma would bake Runzas and then make Kolaches. Since going gluten free, there have been things that I really miss, Kolaches being one. Yesterday I was inspired to go into the kitchen and make an attempt to convert my family’s long standing wheat filled recipe. I was lucky and hit it out of the park on the first pitch. Here is my gluten free and dairy free kolaches recipe. They can be made egg free and vegan as well. These are special enough for the holidays or any other special occasion but easy enough to make just because. Make some today! They are guaranteed to put smiles on the faces of those that you love.
Gluten Free and Dairy Free Kolaches
3 c. GF flour blend * see below
2 1/2 tsp. active dry yeast
3/4 c. milk alternative (I used vanilla coconut milk beverage)
1/2 c. Nucoa (use butter if tolerated)
1/2 c. sugar
1/2 tsp. salt
2 eggs (Ener-G foods egg replacer works)
Fruit filling- I recommend Solo brand
Have all ingredients at room temperature for best results.
In a medium bowl heat coconut milk, Nucoa, sugar and salt until 110-115. Any hotter and it will kill the yeast.
In a large bowl add 1 1/4 c. gf flour and 2 1/2 tsp. yeast. Then stir warm milk mixture. Beat to combine. Add the eggs or egg replacer and beat for a couple of minutes. Then add the rest of the gf flour blend. Stir to make a nice dough. It should pull away from the sides and make a soft dough ball. Then using a scoop (size depends on how big you would like your pastries) place dough on greased or parchment lined cookie sheet. I used a mini whoopie pie pan for my small ones. Once they are all placed then using the back of the scoop press an indentation into the center of each one. Let rise until almost double about 30-45 minutes. Preheat oven to 350. When dough has doubled you may need to gently press the centers to make room for the filling. You can purchase fruit filling I recommend Solo brand. We love the apricot and the poppy seed. Spoon a little filling into the center of each pastry. Bake for 12-15 minutes or until lightly golden brown. Remove and cool completely on a cooling rack. Sprinkle lightly with powdered sugar. Share and enjoy!
*GF Flour Blend
1 c. sweet rice flour (available in the Asian food section of most grocery stores)
1 c. brown rice flour
2/3 c. potato starch
1/3 c. tapioca starch
1 tsp. xanthan gum
Combine in a jar with a tight fitting lid and shake to combine.