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Posted By Ina On January 31, 2011 @ 7:26 pm In Appetizers, Quick and Easy, Vegetarian, lunch | 1 Comment

I LOVE Hummus.  I have discovered though, my body is not happy when I eat garbonzo bean/chickpeas – just can’t do them.  So I thought why not try Pinto Beans?  Ohhh and was it good!  Served with fresh veggies, gluten free crackers, or even as a spread on gluten free bread – so healthy and filling.

However, today, I was inspired by a most delectable recipe over at the site Noble Pig, please check their recipe for the original.  It is a Greek Layered Salad – so, so good! I made changes that would work if you can not tolerate cream cheese, or chickpeas, as well, I marinated the vegetables.  Thank you Noble Pig – p.s. my daughter said she likes this better than Seven Layer Dip – which has always been her all time favorite!

Recipe for Pinto Bean Hummus:

1  398 ml. Can of organic pinto beans, rinsed and drained

2 minced garlic cloves, roughly chopped

handful of Italian Flat Leaf Parsley, roughly chopped

2 big Tblsp. Tahini

juice of half a lemon

Olive oil

1 rounded tsp. fresh  minced Rosemary

Salt and pepper to taste

Just put everything into the food processor – slowly drizzle in olive oil until you get the right consistency.  This was on the thick side – which I liked, but if you want it thinner, just add in more olive oil.

Recipe for Greek Layered Salad:

above recipe for Pinto Bean Hummus or your favorite Hummus

1 diced tomato

1 four inch slice of cucumber, de-seeded and chopped

3 Tblsp. finely chopped red onion

juice of half a lemon

olive oil, salt and pepper to taste

handful of Kalamata Olives

a good sprinkling of Crumbled Feta Cheese

Mix the vegetables with the olive oil, lemon juice salt and pepper, then set aside to marinate.

Cream Yogurt Cheese Base:

3/4 cup yogurt cheese (I drip mine for 24 hours)

1/2 cup Mayonnaise

a generous 1/2 cup of Parmesan Cheese

1 tsp. minced Fresh Rosemary

1 tsp. Italian Seasoning

Salt and pepper

Mix all of the ingredients in a bowl, adding extra Parmesan to help thicken the cheese.

On a platter, spread out the Pinto bean Hummus.

Then add on the yogurt cheese mix, spreading over the pinto bean hummus.

Using a slotted spoon, sprinkle over the tomatoes, cucumbers, red onion, then a handful of olives, and the crumbled feta cheese.  We had these with organic corn chips – seriously delicious, I wanted to eat the whole thing!

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