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Garlic and Parsley Hummus {No Tahini Necessary}

Moving to a new spectrum of cooking, I have been wanting to test out some exotic recipes. My hubby and I have so far tested out quite a few and we will share them with you soon. Everything from gluten free vegan crepes to German faux bratwursts (yeah, I know!)...

We are still cooking... and we promise to share these recipes and more soon!

Next on the list for us though - making gluten free vegan falafels. 

Falafels are so popular! I remember when we use to live in Portland, Oregon and how many people would line up down the street late at night or early in the day for some freshly made falafels. That is what I call true dedication. 


The other day I was in a natural store and found some gluten free baked lentil chips. They were so low in calories that I decided to give them a try and they were so delicious, but lacking a dip. So, when I got home I wasted no time! I pulled out my one and only can of garbanzos that seems to always be in the cabinet, and went to work making this recipe. 

It was a winner~ so versatile too!

1-15 oz. can garbanzos (also called chickpeas), drained and rinsed
1 1/2 to 2 tbsp distilled water
3 tbsp extra virgin olive oil + 1/8 tsp sesame oil
Juice of one small lemon (2-3 tbsp of juice)
1 medium clove of garlic
1 tbsp fresh parsley or 1/2 tbsp dried parsley
1/4 tsp paprika
1/2 tsp cumin
a pinch of red pepper flakes
sea salt, or to taste

Combine all ingredients in a blender, and blend until smooth.

Note: The sesame oil helps replace the tahini in this recipe. You may omit it if you do not have it. While you are at it, why not serve your fresh hummus with some gluten free baked lentil chips, like I did :)

Homemade "Restaurant Style" Salsa

I have always searched high and low for the best brands of salsa in the grocery store.

I look for the right color  - sorry maroon or light pink colored salsas don't work for me...

I look for the right texture - not too runny or chunky please!

I look for the right price - $4 is well too much for salsa...

And, I look for the right ingredients - yes. Ingredients do count. Seriously, I do not care what brand it is, if it does not have 100% identifiable and necessary ingredients, I do not touch it. 

Well, I found a brand that I do love, but that is the go-to when I do not feel like making salsa because the fact of the matter is 

Freshly Prepared Salsa is the Best!

Ever been to Don Pablo's, Applebee's or Chi Chi's on the way home traveling as a vegan or gluten free person? Torture, I know. It is tough! But when you are hungry you are hungry so you become desperate and willing pay like $10 for a platter of just chips and salsa? 

Well, in between the server presenting you with a menu - you saying you already know what you need in haste - and the server in exchange giving you an odd look because you only order an appetizer of chips and salsa - have you ever wondered how to nail that salsa? 

Look no further, here is the secret to an awesome salsa that can go in your burritos, on your sopes, on your enchiladas, or even on your ----- well ----- organic corn tortilla chips. 

¡buen provecho!

1- 28 oz. can Muir Glen organic whole tomatoes 
1- 14.5 oz. can Muir Glen organic diced tomatoes (fire roasted is nice)
3-4 vine ripened tomatoes, chopped (for added freshness)
1/2 medium onion, chopped
3/4 fresh jalapeƱo, chopped
3/4 cup fresh cilantro
1 to 2 tbsp lemon or lime juice <--- start with one tbsp if you are not a fan of lemons and limes.
1 tsp garlic powder
1/4 tsp Mrs. Dash original table blend
1/4 tsp ground cumin
sea salt, to taste (start with 1/4 tsp)

Place all ingredients in your food processor or standard blender. 

Pulse ingredients in short two to three second intervals (start and stop method) until the salsa reaches the desired texture. 

Note: Trust me on the pulsing in intervals. I have just set my blender loose on salsa before or on "sauce" mode and oh my wow, I get tomato soup out in the end....pulse in intervals!

This is so delicious warm, or cold - really!