Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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104 GLUTEN-FREE ENTERTaiNiNG

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Lentil Jalapeño Hummus

•Soy-free •Dairy-free •Nut-free

Move over, chickpeas! lentils make a great hummus, too. this is a healthy dip

with the zip of jalapeño and a burst of fresh lemon and garlic.

Fiery Garlic Peanuts

•Soy-free •Dairy-free

Full of flavor and spice, these are easy to prepare and make a great salty snack.

i like other nuts like cashews in this recipe, too.

3 cups (705 ml) water

1 cup (192 g) green lentils

3 cloves garlic

3 tablespoons (27 g) minced seeded

jalapeño

1 tablespoon (15 g) tahini

¼ cup (60 ml) freshly squeezed

lemon juice

¼ cup (60 ml) extra-virgin olive oil

salt and pepper to taste

Bring the water to a boil in a medium-size saucepan. Add the lentils and

cook for about 20 to 25 minutes, or until tender. Reserve about ½ cup

(120 ml) of the cooking water, then drain the lentils in a colander.

Place the garlic cloves into a food processor and pulse to chop. Add the

lentils, jalapeño, tahini, lemon juice, and olive oil, and a sprinkle of salt and

pepper along with 2 tablespoons (30 ml) of the reserved cooking water.

Process until the mixture is smooth and creamy, adding more water, if

needed, to get a smooth dip that isn’t too thick. Season with more salt and

pepper if needed, and serve.

Yield: 6 servings

Chef’s Tip

I serve this with lots and lots of fresh vegetables, including cucumbers, baby

carrots, broccoli, and bell pepper strips. It’s also great with tortilla chips.

2 cups (290 g) shelled peanuts

2 tablespoons (30 ml) lightly beaten

egg white

1 teaspoon garlic powder

¾ teaspoon cayenne pepper

½ teaspoon ground cumin

½ teaspoon salt

1 tablespoon (13 g) granulated sugar

Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line a baking sheet with

parchment paper.

Toss the peanuts with the egg white until completely coated. Add the

garlic powder, cayenne, cumin, salt, and sugar, and stir to combine. Spread

the peanuts on the parchment-lined baking sheet and bake for 10 to 12

minutes, stirring occasionally, until the peanuts are fragrant and crisp. Let

cool, then store in an airtight container for up to 1 week.

Yield: 6 servings

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