From Jessica Meyer of ATX Gluten-Free
Makes about 1 cup
- 1 15 oz. can of garbanzo beans (chickpea), drained
- 1 clove garlic, grated
- 3 tablespoons of good quality, extra virgin olive oil
- 1/4 tsp lemon zest, juice from 1/2 a large lemon
- 1 1/2 tablespoons roasted tahini
- 2 handfuls (about 1 1/2 cups) of toasted pine nuts
- 2 small pinches of dried oregano
- 1/2 tablespoon of dried parsley
- freshly ground black pepper
- A pinch of salt
- 1/4 cup chilled water
Place all ingredients in a food processor or blender. Mix until smooth with no lumps.
Serve with your favorite gluten-free crackers and vegetables, or use as a spread on gluten-free breads and wraps.
Note: I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor. The crackers in the photo are from Skinny Crisps, a company in Boulder, CO. They are vegan, gluten, dairy and soy free.