There can really be tons of recipes you can make for a gluten-free appetizer before you main meal. A lot of them are lighter snacks and a lot of them are dips as well. Pumpkin Hummus is one that my mom has made a few times for Thanksgiving and is one that has been pretty popular each year. This recipe is both gluten-free and free of most allergies as well which makes it perfect. It's a great dip to have for Thanksgiving and is one that anyone with any allergies can enjoy. It's a little different from most dips you have tried but I would definitely recommend it.
This is recipe #5 of the 14 Days of Gluten-Free Thanksgiving!
- 2 tablespoons lemon juice
- 3 cloves garlic
- 3/4 teaspoon salt
- 2 (15 ounce) cans garbanzo beans, drained
- 2 teaspoons extra-virgin olive oil
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 pinch paprika
Directions:
- Pulse lemon juice, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
- Fold pumpkin seeds into hummus; garnish with paprika. Serve with vegetables or your favorite gluten free cracker.
The 4th recipe of the 14 Days of Gluten-Free Thanksgiving below!
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