This gluten-free recipe for almond hummus is delicious to spread on gluten-free crackers, on flatbread, or even on a sandwich topped with roasted red peppers, chopped kalamata olives, and crumbled feta cheese.
Preparation time: 10 minutes plus refrigeration time
Yield: 1-1/2 cups
Nonstick cooking spray
1/4 cup blanched slivered almonds
15-ounce can garbanzo beans, rinsed and drained
2 tablespoons olive oil
1/2 teaspoon dried dill
1 teaspoon cumin
2 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons fresh lemon juice
1/4 teaspoon chicken bouillon granules
1/4 cup water
Over medium heat, sauté the almonds in a small skillet that has been sprayed with cooking spray. Stir frequently until the almonds are browned.
Place the almonds into a blender and puree until smooth. Then add the remaining ingredients, pureeing until smooth. You may need to scrape down the sides of the blender during this process. Depending on your personal taste, you may want to add more lemon juice.
Spoon the mixture into a serving bowl. Cover and refrigerate the hummus for several hours to allow the flavors to blend.
Per serving: Calories 149; Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 186mg; Carbohydrate 14g (Dietary Fiber 3g); Protein 6g.