Ingredient: Juice of one lemon

  • Ginger Garlic Hummus (The best Hummus!)

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    Ginger Garlic Hummus (The best Hummus!)
    From Kathrine Page
    1. Mince garlic and ginger in processor.
    2. Add beans, lemon juice, butter, vinegar, garlic sauce, anise.
    3. Process to a coarse puree.
    4. Add cilantro and green onion. For thinner hummus, add more lemon juice or vinegar.
    5. Use as a dip for vegetables or crackers.
  • Asparagus Pasta Salad

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    Asparagus Pasta Salad
    From Living Without Gluten
    1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer's directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
    2. To make the vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
    3. Combine remaining salad ingredients and fold them into cooled pasta. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold, or at room temperature.