Back from Italy

Back from Italy
Hello, to all my wonderful people please excuse my lack of articles. I am back on track and ready to keep you updated on the Gluten-Free conversions. I have been going through some training and innovating. I feel so much more focused and I am ready to be there to help at every step of the way. If you are new to Gluten-Free and are not quite sure how to adapt a recipe, send me an email-- I would be more than happy to send you in the right direction.

My husband and I returned from Italy at just that right time, brimming full of Gluten-free options in the land of gluten. I am organizing the recipes now I have got to the other side of my Covid stress. I greatly feel the new direction will be uplifting.

Here is a quick recipe we have been using a lot lately. The flavor is so deep and refreshing and I believe you can really make this such a versatile sidekick to veggies, crackers, or piled high on a burger.

Sweet Potato Hummus

2 medium-sized sweet potatoes
1 (15 oz.) can chickpeas, drained and rinsed
1/4 cup fresh lemon juice 1 large/ 2 small
1/4 cup Tahini
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/3 cup water

Cook the sweet potatoes in the oven or boil. Cool and peel.
Place sweet potato in a food processor. Add the chickpeas, lemon juice, Tahini, olive oil, cumin, garlic, and half the water. Process until you start to get a smooth paste. About 1 minute depending
on your food processor. Add more water if necessary then sprinkle your sea salt and black pepper and stir.
Garnish with a sprinkling of paprika, coarse sea salt, or however you choose to garnish before serving. This can be stored in a container in the fridge for up to 1 week. Serve with pita chips or on crackers. Also tastes great on a BLT or dip your sweet potato fries in it for double the vitamin power.

I truly believe this recipe will be a great update on the Chickpea version. I will post that version this week.

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