Hummus recipes appeared as early as the 13th century. The basic recipe is always the same, but cooks in different regions of the world add their own unique twist. My version is a bit lighter but gets full flavor from the paprika and roasted red pepper.
- 1 15-ounce can chickpeas, reserve half the liquid
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons tahini (sesame paste)
- 1 roasted red pepper, jarred or homemade
Place all the ingredients in a food processor. Blend until the desired consistency is reached. If the mix is too thick, add a bit of the reserved chickpea liquid to thin. Adjust seasonings to taste.
Nutrition Analysis: 120 cal, 6 g fat, 0 mg chol, 520 mg sodium, 13 g carbs, 4 g fiber, 2 g sugar, 5 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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