When I think of eating al fresco on a summer evening, I imagine myself sitting outside on my patio with my glass of wine watching the sunset over the horizon. Relaxing, perhaps on a Friday evening, after a long workweek. Soft music playing lightly in the background (jazz, perhaps?), just drinking in the atmosphere with my dining companions. What more could a person ask for?
It’s evenings such as these that I like to bring out something special for an appetizer. We may be grilling salmon and fresh veggies for the main course, but before we enjoy that I like to let everyone enjoy some Mediterranean roasted red pepper hummus. It goes so well with almost any entrée and it very easy to prepare. Hummus’ main ingredient is chickpeas (also called garbanzo beans) are rich in protein and fiber. They also contain zinc, folic acid, and magnesium. This is a healthy “dip” that will give you energy and long term health benefits. They can be served with vegetables, or gluten free corn chips.
Hummus is fantastic gluten free starter that will be please even your pickiest eater. This recipe is one of my favorite hummus recipes that I found a couple years ago from the Gluten Free Goddess.
1 16-oz. (or 14-15-ounce) can chilled chickpeas or garbanzo beans, drained
Juice of one fresh lemon
2 tablespoons sesame tahini, sunflower seed or nut butter
4 cloves fresh garlic, peeled
1/3 cup roasted red peppers (if using jarred, drain the peppers)
3 tablespoons tasty extra virgin olive oil
2 tablespoons fresh parsley or basil, roughly chopped
Pinch of sea salt, to taste
Combine all of the ingredients in a food processor until creamy smooth.
Cover and chill before serving
That’s it. So easy! Of course you may want to adjust the olive oil and seasoning to make it perfect for your own taste preference. This really is one of my favorite gluten-free recipes to enjoy and share with my friends.