Deliciously Easy Hummus

I was at the grocery store the other day, and had a typical (for me) hummus craving. I love it. Hummus has so much flavour, a creamy texture, and is so good for you with the chickpeas, garlic, sesame paste and olive oil. Mmmm.

I made my way to the deli section, and noticed one brand advertising itself as gluten-free. Now, knowing what I know about hummus, it never occured to me that it would be anything BUT gluten-free. Sure enough, as I scanned the ingredient list of the brand I would normally buy...allergy information: may contain traces of wheat! I suppose this is because it is processed in a facility that produces other items containing wheat, as none of the ingredients themslelves posed an immediate threat.

It started me thinking, yes the premade deli hummus is convenient, but for $5 I buy roughly a cup. A can of chickpeas is .88 cents (dried are even cheaper!), garlic, tahini, lemon, etc. is all relatively inexpensive, and they all make more than one batch of hummus. I totaled it up in my head and for around $10 I could buy all of the ingredients, and make roughly 10 cups of hummus (3x my recipe).

I own a food processor, have the skill set (easy), and would prefer gluten and preservative free anyhow, so why not just make it myself? In fact, why HADN'T I ever just made it myself? I can't answer that question, other than to suppose it was purely convenience. One thing I know for sure though, I will never feel the need to buy it again!

Here is my recipe, so you never have to feel that need either...



a small portion of my yummy hummus, drizzled w/
extra virgin olive oil...and waiting to be eaten!!!



Recipe:

1 can chickpeas (approx. 2 cups), drained and rinsed

1 tsp. sea salt

3 cloves garlic, peeled

2/3 c. tahini (sesame seed paste)

1 tsp. toasted sesame seed oil

1/2 c. lemon juice

1/4 tsp. cayenne pepper

1/2-3/4 c. water, depending on desired consistency

additional sea salt to taste

extra virgin olive oil

method:

Combine garlic, salt, tahini, sesame oil, lemon juice, cayenne and 1/2 c. of water in food processor, and process until smooth.

Add in the chickpeas, and continue to process until well blended. Add additional salt to taste, and additional water to thin, if necessary. Process another minute or two, until lighter in colour and very smooth.

Scoop into a airtight container and store for up to one week or serve immediately (though it tastes better the second day, once the flavours have had a chance to meld).

Before serving, drizzle with good quality extra virgin olive oil, and a sprinkle of paprika, if you like.

Serve as a spread on sandwiches and pitas, or as a dip for crudite, crackers, and (my favourite) sweet potato chips.

Makes approximately 3 1/2 cups.

* I think it goes without saying, as this is a gluten-free blog, but make sure to read all your labels and assure that all ingredients are g-free.

Enjoy!

Raisin Spice Cookies

I am a picky eater.
Not in the "I only eat chicken!" sense, but in the quality sense. I don't have any place on my plate for "junk" food. I buy good quality meats, free range organic eggs, local ingredients whenever possible. If we can, we grow it ourselves. This doesn't mean we never have a treat though. I own a cake & cupcake company, so treats are a given. I just prefer that we make them ourselves. Real ingredients, nothing artificial.
That became especially important once we realized there was a gluten intolerance in our house. Yes, you can buy gluten-free cookies, but it is much cheaper to make them yourself, and they taste so much better. In fact, I think these taste better than any spice cookie I have ever eaten, gluten-free or not. I'm not alone in that sentiment. I like to test my recipes on my gluten eating friends and family, get their opinions, and THEN tell them they are gluten-free. So many people have pre-concieved notions that gluten-free food is tasteless and strangely textured. That way I get an unbiased opinion, and this one was overwhelmingly positive.

the partially chilled dough

Recipe:

1 cup butter, salted, room temperature

1 cup sugar, granulated

1/2 cup sugar, brown, packed

2 eggs

1 1/2 tsp. vanilla

1 cup rice flour (I prefer finely ground Thai rice flour for its smooth texture in baking)

2/3 cup potato starch

1 1/2 tsp. tapioca flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

2 tsp. cinnamon, ground

1/2 tsp. nutmeg, ground (fresh, if you have it)

1 pinch cloves, ground

1 1/2 cups unsweetened coconut or gluten-free oats

2 cups raisins, seedless

4 cups Rice Krispies, gluten-free brown rice variety

Mmm, fresh cookies, straight from the oven

Method:

In a large mixing bowl, or stand mixer, cream the butter with  both sugars, until light and fluffy. Add in the eggs and  vanilla, and beat until combined.

In a seperate bowl, whisk together the rice flour, potato starch, tapioca flour, baking powder and soda, xanthan gum, cinnamon, nutmeg and cloves. On medium speed, beat the dry ingredients into the butter mixture. Then, blend in the coconut or oats, and the raisins. Turn speed down to low and mix in the Rice Krispies, until just combined.

Place the bowl of cookie dough in the refrigerator for 20 minutes to chill.

Preheat oven to 375 F.

Once the dough is chilled, use 2 spoons (or a handy ice cream scoop, as pictured) to make 2 tbsp. dough balls, and place them in rows of 3x4 on a parchment covered cookie sheet. Chill another 10-12 minutes in the fridge, until firm.

Bake for 12 minutes, or until lightly browned. Let the cookies sit on the cookie sheet for 2 minutes, then transfer carefully to a cooling rack, until room temperature.

Continue, until all dough balls are baked.

Makes approx. 6 dozen cookies :)

*I like to use two cookie sheets, and have one in the oven baking, while the second cookie filled sheet is in the fridge chilling. This makes the process go much faster.*

These cookies freeze beautifully, in an airtight conatiner, for a month or so. That is, if you can keep them around that long!

The end result, delicious raisin spice cookies :)