Easy Smooth Hummus Recipe

Easy, Smooth Hummus Recipe

I know, if you’ve made hummus before, you’re probably thinking that “easy” and “smooth” probably can’t apply to the same recipe. Either it’s easy and not smooth – canned, dumped into a food processor – or it’s NOT easy, but smooth – peeling the chickpeas, maybe even soaking and cooking dried ones along with the peeling!

I’ve been sitting on this recipe for over 7 years now… whoops. Have been meaning to blog it the whole time, just kept getting distracted.

Back in the early days of my gluten free cooking, I ended up buying a fair amount of garbanzo bean flour. I very quickly decided that the only thing I really liked it for was battering / deep frying… which I don’t do a ton of. I had a lot of chickpea flour, and not much to do with it!

One night, I was making hummus as I normally do – from canned beans. I’ve never really been happy with the texture with that method, but hey – it’s quick, easy, and provides instant gratification.

I was thinking about how nice it would be to make a smooth hummus, and thought of that flour. I wondered if it would be possible to reconstitute the flour – finely ground beans – with hot water, to create a smooth hummus.

It worked beautifully, and it’s been pretty much the only way I’ve made hummus, since. Sorry for holding out on you all this time!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Easy, Smooth Hummus Recipe

Easy, Smooth Hummus Recipe


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Wild Rice and Edamame Salad (Gluten-free)

Just realized it’s been slightly over 2 months since I posted anything – whoops!

It’s been pretty wild here, between Convention season, the upcoming release of Hedonistic Hops (Pre orders now available!), and development work on Beyond Flour 2.

I’m here with a new recipe now, though!

When my husband had to go vegetarian a few months ago, we started spending a ridiculous amount of time looking through local co-ops, trying to come up with ideas for him to get more protein in his new diet. At one point, we came across a ready-made wild rice and edamame salad that was SO good.. but could be better. I swapped out some ingredients, tweaked the dressing to be more to our tastes… and here we go!

Once you have the rice cooked, this salad comes together quickly and easily. It will last about a week in the fridge, but will probably be gone long before that. We were constantly snacking on it – it’s a bit addictive!

This Wild Rice and Edamame Salad recipe is inherently ALMOST gluten free – all you have to do to make it actually GF is to use a gluten-free soy sauce. Easy!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Wild Rice and Edamame Salad


Wild Rice and Edamame Salad


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Roasted Chickpeas

Roasted Chickpeas.

Yesterday marked day one of a one month long challenge that my husband and I are attempting – we’re going to attempt to stick to a healthy diet AND work out consistently for one entire month.

As usual, this requires some serious planning. As I’m currently working on two cookbooks – neither one of which are particularly healthy – I need to weed through the recipes, decide what CAN fit in with the next month’s diet. We decide on a meal plan, go grocery shopping, and plan for things like “What’s a healthy alternative when I am seriously craving sugar?” (Dried fruit, btw)

As we tend to get “snacky” in the evening, we have two go-to snacks: Kale Chips, and roasted chickpeas. The kale takes the place of potato chips, and we look at the roasted chickpeas as a substitute for popcorn.

Not only is this a really tasty snack, it’s healthy: Fairly low calorie, has some protein and fiber, and the only fat comes from the olive oil. It’s also quite filling, which goes a long way to taking the edge off hunger. We love this, even when not dieting!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Roasted Chickpeas


Roasted Chickpeas


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.