Loaded Hummus
If you are looking for a tasty appetizer that allows for food allergies, homemade hummus is a great place to start. This hummus recipe is gluten and dairy free, and it’s so smooth and creamy you’ll seriously wonder why you’ve been buying it from the store. To up your game, “load it up” and add all kinds of delicious toppings: chopped parsley, lemon zest, different types of olives, feta cheese (make sure it’s goat feta for dairy allergies) or even pomegranate seeds (so delish!). Serve with sliced veggies (gluten free) or homemade pita chips for a pretty, colourful and yummy snack!
Recipe
Loaded Hummus
For the hummus:
1 - 15 oz can chickpeas
1/2 cup tahini
Juice from 1 large lemon (about 3-4 tbsp)
3 large garlic cloves
3/4 tsp salt, more to taste
1/2 tsp paprika, plus more for dusting
water
For the toppings:
crumbled feta cheese
chopped fresh parsley
variety of sliced and whole olives
pomegranate seeds
lemon zest
chopped tomatoes
sliced baby cucumber
Directions
Rinse and drain chickpeas, removing as many of the skins as possible.
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt and paprika, and blend well.
While the food processor is running, slowly stream water into the mixture until smooth and all the clumps have completely disappeared.
Taste, and add salt, paprika, or lemon juice to taste. You can keep hummus in a sealed container in the fridge for a few days.
When ready to serve, spread hummus out in an even layer on a platter or food-safe wood board. Choose toppings you enjoy and layer on top of the hummus, arrange pita chips or sliced veggies for dipping.
Recipe adapted from What’s Gaby Cooking
