September 14, 2012

.hummus.

First off, thank you to everyone who got in touch with me with advice/info on going gluten free a couple weeks ago. Seriously SO helpful! I have been researching and planning and spending (too many) hours on the computer hopping from blog to blog to blog to blog reading about others' experiences and gathering recipes (and maybe a little courage too). I've also cleaned out our cabinets and rid them of all wheat containing substances. (I may or may not have cried a little when I realized this had to go.)

So, I'm happy ready to announce that Kyle and I have officially started our gluten-free journey. In my last post a couple of you were asking what specifically we were giving up and why, so I wanted to clarify. Neither of us have an intolerance to wheat or have Celiac Disease. We simply read a book and decided to give it a try. We are trying to limit our grain intake all together, but we are completely cutting out wheat/gluten from our diet. We have committed to two months of eating wheat/gluten free to see if there are any improvements to our health.


So, any words of advice (and encouragement :) ) would be received with open arms.


In honor of this crazy thing starting, I made one of my favorite dishes to celebrate. Hummus! And for dipping, zucchini chips (I'm trying not to think of the fluffy delicious pita bread that I used eat it with.....)


 Hummus 

1 can of chickpeas
2 1/2t cumin
1t sesame seeds
1/2t cayenne
1/2t sea salt
1/2t paprika
1 clove diced garlic
3T freshly squeezed lemon juice
1/3C extra virgin olive oil

Mix all ingredients in a blender and blend until nice and smooth and viola!
(You will probably have to add more olive oil while it's blending.)


2 comments on ".hummus."

  1. Alex Walker9/14/12, 6:38 PM

    Oooh, a little bit of cayenne in the hummus, I like that idea. I have a bag of chickpeas hanging out in my pantry, begging to be turned to hummus.

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  2. Do it! Totally delicious and way cheaper than the store bought stuff!

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