Tag Archives: Chickpea

Beet Hummus

IMG_21712 medium beets; prep as described below
1- 16 oz can chickpeas; drained (or 3/4 cup dried chickpeas cooked till tender)
2 cloves garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
2 Tablespoons water
1/8 teaspoon ground cumin
1/2 teaspoon sea salt
pinch fresh ground black pepper

Cook beets till tender; cover with water in a saucepan, sprinkle with a pinch of salt, bring to a boil and simmer for 20 minutes. Drain, cover with cold water until the water is warm, drain and cover with more cold water then simply rub the skin off. Cut into 1” chunks.

Place all ingredients in a blender and process till smooth. Add more water, 1 Tablespoon at a time, until desired consistency.

Falafel; the original vegan patty

DSC_0028FALAFEL– Modified from a recipe in “Jewish Foods for Festivals and Special Occasions” to be gluten free. Served here with a greens, tomato, avocado and tahini sauce.

1 1/3 cup dried chickpeas; soaked in water overnight
4 Tablespoons quick (or roughly ground) oats (traditionally bulgar wheat)
1 onion minced
5 cloves garlic; crushed
1/2 cup fresh parsley; minced OR 3 Tablespoons dry
3 Tablespoons ground cumin seed
1 Tablespoon ground coriander seed
1 teaspoon baking powder
1 teaspoon sea salt
pinch freshly ground black pepper
pinch cayenne (optional)
3 Tablespoons water
3-4 Tablespoons gluten free flour *see note below* (traditionally wheat flour)
canola or olive oil for frying

Grind chickpeas in food processor (or food grinder attachment of a KitchenAid) into a large bowl. Add oats, onion, garlic, spices and water. Let sit, covered at room temperature, for 45 minutes.  Mix in flour. Heat oil, 1/4 inch deep, in a large heavy bottomed (I use cast iron) skillet on medium high heat. Meanwhile, form the falafel mixture into small balls/patties and set aside on a tray or baking sheet. Gently place each formed patty in the hot oil and fry till browned and crispy on the bottom and sides then flip and fry on the other side till browned and crispy. Remove from pan onto a paper towel lined plate. Serve with tahini sauce (recipe below), salad, pita bread, hummuslabneh, etc.

*note- when using gluten free flour the addition of an egg can help bind the mixture together but is not necessary. Form one falafel and fry to test. I use Bob’s Red Mill and did not need an egg.

TAHINI SAUCE
1/2 cup sesame tahini
1/4-1/2 cup water
2 Tablespoons fresh pressed lemon juice
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch black pepper
2 Tablespoons parsley/cilantro minced (optional)

Place all ingredients (start with 1/4 cup water) in food processor and blend till well combined. Add more water, 1 Tablespoon at a time, until the desired consistency is reached.

Vegan Gluten Free Tex-Mex Tortillas

DSC_0010Vegan Gluten Free Tortillas
1 cup besan (chick pea flour)
1 teaspoon sea salt
3/4 cups warm water

In a small mixing bowl combine besan and salt. Add half of the water and mix well with a whisk until the mixture is creamy and there are no lumps. Add the remaining water and let rest for at least 20 minutes. Preheat a medium sized heavy frying pan (I like cast iron- nature’s non-stick) over medium high heat. When the pan is hot, add enough olive oil to coat the pan, pour the batter into the pan to cover about 1/2 of the bottom then twirl the pan to coat the bottom with the batter. When the batter is set on top it should be golden on the bottom and ready to flip to cook to the other side. Stack cooked tortillas/wraps on a plate. Repeat until all of the batter has been prepared.

DSC_0007Vegan Gluten Free Tex-Mex Filling/Salad
2 cups cooked pinto beans (I soaked 1 1/4 cup dry beans over night, rinsed and cooked till soft but canned is fine)
2 poona kheera cucumbers; diced
1 tomato; diced
1 cup cilantro; finely chopped
1/2 red onion; finely chopped
1-2 cloves garlic; crushed
1/2 lime; juiced
2-3 Tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
pinch fresh ground black pepper
optional red pepper flakes

Combine all ingredients and chill till ready to serve. This can be made a day in advance or the morning of.

DSC_0008Any other favorite toppings can be added. I made an olive salad and chopped up an avocado for today’s meal and we had farm fresh corn on the side.

Optional Shredded Cheddar Cheese for a Vegetarian Wrap

Gluten, Dairy and Sugar Free Banana Muffins

Bananas always seem to go from yellow to freckled too quickly and then, they sit waiting for someone to save them.
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1 cup chickpea flour (aka besan)
1 cup oat flour (I grind gluten free oats in a coffee mill dedicated to gluten free grains)
1/2 cup canola oil
3 very ripe bananas
2 eggs
1 teaspoon baking soda
1 cup chopped nuts (I used walnut and pecan); optional

Preheat oven to 350. Line a muffin tin with parchment or paper cups. Mix all ingredients until well combined (by hand with a whisk or with an electric mixer). Pour into muffin liners filling to about 1/4 inch from the top. Bake for 20 minutes, test for doneness with a toothpick (if it comes out clean when inserted into the center of a muffin they are done) depending on your oven you may need another 5 minutes, remove from oven, allow to cool until they can be remove from the pan without burning fingers and enjoy.

Homemade Hummus with Garlic Scapes

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The lovely pale green color of the hummus is from the garlic scapes. I picked our first snap peas of the season to dip and served organic whole wheat pitas for Xav while I dipped gluten free blue organic corn chips. Cheese for those that eat dairy is a wonderful compliment and a soup (I made a scallop chowder). This is a version of my classic house hummus. Instead of using garlic I substituted with garlic scapes. Depending on how many you add you will get a light delicate garlic flavor or add more to intensify the experience.

1 cup dried chick peas; soaked over night, rinsed and boiled till soft (or 2 cups canned chickpeas  drained and rinsed)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 cup water
5-10 garlic scapes; cut into 1/2-3/4 inch lengths
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
if necessary- add more water, 1 tablespoon at a time for consistency
Traditional hummus uses tahini but my family prefers it without. If you like the traditional style add 2-4 Tablespoons tahini.

Place all ingredients into a food processor or blender and process until smooth and creamy (this will take longer than usual since the scapes need to be ground finely). At this point you will see if more water is needed for consistency. Add more water one tablespoon  at a time as you process. Taste and add more salt if needed. To add a kick you can add some cayenne pepper. Serve hummus with vegetables and/or crackers for dipping (gluten intolerant or celiac will find that tortilla chips dipped in hummus is delicious). To make this into a light summer meal add cheese and fruit.

Homemade Hummus

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Hummus served with greens picked fresh from the garden, farmers’ market snap peas, carrots, celery, fontina cheese and crackers/gluten free chips.

1 cup dried chick peas; soaked over night, rinsed and boiled till soft
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 cup water
1-4 cloves (to taste) garlic; pressed
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
if necessary- add more water, 1 tablespoon at a time for consistency
Traditional hummus uses tahini but my family prefers it without. If you like the traditional style add 2-4 Tablespoons tahini.

Place all ingredients into a food processor or blender and process until smooth and creamy. At this point you will see if more water is needed for consistency. Add more water one tablespoon  at a time as you process. Taste and add more salt if needed. To add a kick you can add some cayenne pepper. Serve hummus with vegetables and/or crackers for dipping (gluten intolerant or celiac will find that tortilla chips dipped in hummus is delicious). To make this into a light summer meal add cheese and fruit.