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Beans Get the Boot With This Gluten-Free Hummus

hummusGet your veggies and essential fatty acids in one fell swoop...

What You Need

1 large head cauliflower, chopped (about 3 cups)
1 small white onion, diced
1 scallion, chopped
2 cloves garlic, minced
1/2 cup fresh basil, finely chopped
1 tablespoon lemon juice

1/4 cup vegetable broth
1/6 teaspoon sea salt
1/4 teaspoon crushed white pepper
2 teaspoon flax oil (we like Barlean's)
2 tablespoons flax seeds

How to Make It

Combine all ingredients in a food processor or blender. Process until smooth; remove and transfer to a serving dish. Serve atop a salad or as a dip with gluten-free crackers and crudites. Enjoy!

Want more recipes like this one? Browse through our vegan recipes to find something yummy!

amie
Amie Valpone, Nutritionist and Personal Chef

The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary nutritionist specializing in gluten-free "clean" eating. Amie is also a personal chef, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.





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This recipe looks good, thanks for posting it!

I just would like to note that the word "hummus" means "garbanzo bean" in both Arabic and Hebrew. There is no such thing as a "white bean hummus," "black bean hummus," "edamame hummus," and so on--though they are all delicious! To call a bean-free dip "cauliflower hummus" is inaccurate, but it seems that many people mistakenly believe the word "hummus" means "dip"--and it does not. In fact, many dishes in the Middle East that use chickpeas may be translated as "hummus with tomatoes, onion, and garlic" even in dishes in which the beans are left whole. You will also see definitions of hummus characterizing it as "a thick paste" or a "chickpea dip" but hummus does not refer to the dip itself, but rather the chickpea.

Thanks again for posting this. I will give it a try. :-)

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