From Karina's Kitchen. (Thanks Karina!)
1 16-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter, cashew or almond butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapeños
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
Pinch of cumin, to taste
Red pepper flakes, to taste
Pinch of sea salt, to taste
Combine all of the ingredients in a food processor until smooth.
Makes about 3 cups.
Serve with gluten-free Buttermilk Flat Bread, Savory Grain-free Crackers or blue and gold corn chips. Also fab with carrot sticks.
This naturally gluten-free hummus is a fab dip with crisp fresh veggies, but it's also tasty as a side with a plate of roasted vegetables and brown rice. It's a lovely way to add a complementary protein to a vegan meal.