gluten free appetizer

This healthy chocolate hummus recipe takes minutes to make and is an easy, unexpected, DELICIOUS appetizer, snack, or party dessert.

Chocolate Hummus

tahini

cocoa powder (plus 1 tablespoon)

hot water (plus additional as needed)

maple syrup (plus additional to taste)

chickpeas

espresso powder (optional; will yield a more intense chocolate flavor)

vanilla extract

salt

For serving: pretzels (strawberries, sliced green apple, dried apricots, banana chips, grapes)

To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.

Pour in the maple syrup. Puree again, then scrape down the bowl.

Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”

Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!

These air fryer buffalo tofu bites are a delicious, simple, healthy vegan dinner. Gluten free + made with minimal ingredients. Ready in just 15 minutes! A great vegan recipe for beginners. #airfryer #veganrecipes #airfryerrecipes #veganairfryerrecipes #healthydinner

Air Fryer Buffalo Tofu Bites

tofu

hot sauce

tsp garlic

I pressed 1 package of extra firm tofu for 20 mins. You just need to wrap the tofu in paper towels or a dish towel, place on a plate, and lay something heavy on top.

Then cut into cubes and added to a large bowl.

Coated with 1/4 cup hot sauce and garlic.

Add oil to it if your air fryer calls for it.

Add tofu, air fry for 7 minutes, flip, air fry 7-8 more.

Add to a bowl and add another 1/4 cup hot sauce.

Served here with two amazing dipping sauces, Hope Foods Roasted Red Pepper dip and Siete Foods Vegan Nacho Cheese.

This versatile gluten-free sour cream taco dip is yummy for dipping vegetables, gluten-free chips and more in. You can adjust the heat of it!

Gluten-free Sour Cream Taco Dip

sour cream

paprika

chili

garlic powder

onion powder

sea salt

cayenne pepper

cumin

These spring rolls make a great snack, appetizer, or light meal. They&#x27;re vegan and gluten free, and to make it peanut free you can substitute almond butter or sun butter.

Peanut Tofu Spring Rolls

block extra firm or super firm tofu

peanut butter

water

garlic, crushed

soy sauce

tbsp hoisin

lime juice

tbsp rice vinegar

sriracha chili sauce

salt,

tsp oil

shallot

rice paper wraps (have extra to spare)

basil leaves

cilantro leaves

mint leaves

dry rice vermicelli,

cucumber, peeled and julienned

carrot, peeled and julienned

red cabbage, thinly sliced

If using extra firm tofu, slice the tofu...

If using extra firm tofu, slice the tofu into 6 slices widthwise and wrap in a lint free tea towel. Place something heavy on top and let drain for 10-20 minutes. Cut the sliced tofu into cubes. If using super firm tofu skip the pressing step.

Mix together 1/2 cup peanut butter with hot...

Mix together 1/2 cup peanut butter with hot water until it's smooth. Add the garlic, soy sauce, hoisin, lime juice, rice vinegar, and sriracha. Taste and add salt or adjus seasonings as needed. If the sauce is too thin add more peanut butter, if it's too thick add more water.

Heat a large skillet over medium and add...

Heat a large skillet over medium and add the oil, the cubed tofu, and a pinch of salt. Pan fry until the tofu is a light golden color on 3-4 sides, about 5 minutes. Wait to flip each side until it has browned for easy release from the pan.

Add the minced shallot and let cook another...

Add the minced shallot and let cook another 2-3 minutes alongside the tofu, until softened. Then add about half the prepared peanut sauce. Feel free o add more for a saucier tofu. Stir in the peanut sauce then turn off the heat.

Run both sides of the rice paper wrap...

Run both sides of the rice paper wrap under hot water then place on a dampened cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with the carrot, cucumber, and cabbage. Add some rice vermicelli and peanut tofu.

Fold opposite ends of the softened rice paper...

Fold opposite ends of the softened rice paper in to partially cover the filling. Then fold the bottom into the center so that it meets the edges and seals and roll to wrap the spring roll. Repeat with the remaining wraps and filling.

Leave the wraps whole or cut in half...

Leave the wraps whole or cut in half and enjoy fresh with extra peanut sauce for dipping!

This quick and easy appetizer is perfect for any occasion. A creamy, fluffy dip made with whipped salty feta, paired with a honey blend of chili flakes and garlic. Serve alongside crispy pita bread, crackers or a veggie platter for a delightful starter.

Whipped feta dip with spicy honey

200 g/7 oz feta

100 g/3.5 oz full fat ricotta

g/1.5 oz full fat sour cream

salt + black pepper (to taste)

tbsp honey

olive oil

garlic (finely

lemon juice

tsp crushed red chili flakes

chives (for topping (optional))

tsp za’atar (for topping)

tsp black & white sesame seeds (for topping)

pita chips (naan

Feta, ricotta and sour cream should be at room temperature.

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper.

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes.

Enjoy with pita chips, naan or on a veggie platter.

Leftovers can be used as a spread or a dressing.

These cauliflower pakora are easy to make with easier to find ingredients but packed with flavor. Perfect to start an Indian meal or as a party appetizer.

Cauliflower pakora

cauliflower florets (in bite-sized pieces)

chickpea flour ((also called gram flour/garbanzo flour))

tsp salt

turmeric

garlic

tsp ginger ((fresh, grated))

tbsp water (or a little more if needed)

Cut the cauliflower into small-ish florets so they are either bite-sized or slightly smaller. Wash and pat dry.

Mix together the chickpea flour, salt, turmeric, garlic, ginger and water to make the batter. It should both drip gradually from spoon to bowl but still stick to the back of a spoon. It shouldn&#39;t be so thick it doesn&#39;t run off at all, but also you don&#39;t want it to feel liquidy.

Put the pieces of cauliflower into the batter and mix well so the pieces of cauliflower are well coated in the batter. Spoon bits in to the gaps if needed.&nbsp;

Heat some vegetable or other flavorless oil in a small skillet/frying pan - around 1/3 in (1 cm) deep or a little more. Once it is warm at a medium heat, take spoonfuls of the cauliflower and place in the pan (generally 1-2 pieces of cauliflower in each spoonful, depending on size).&nbsp;

Once the pakora have been cooking around 2-3 minutes and are going golden on the bottom, turn over with a slotted spoon and cook on the other side. Turn to any other side not yet cooked if needed. Once golden all over, remove from the pan with a slotted spoon to drain off excess oil then put on paper towel to drain. Repeat with the rest of the batter.&nbsp;

Serve either as they are or with raita (spiced yogurt dip).

your post reminded me of a restaurant I used to frequent as a youngster..I used to love these cauliflower pakora.. :)

I’ve just made these as a trial for a dinner party at the weekend. Made exactly as the recipe and they are perfect - truly delicious. Am serving with a homemade date and tamarind chutney, which works really well with them.

These look so yummy! I want one right now. Love that they're made with chickpea flour -- my son has Celiac and I'm always looking for new GF recipes he'll like. :-)

Delicious beautiful dish!  So much flavor I can almost taste it!!

I love cauliflower so this is a perfect match for me. I didn't know this was a traditional Indian snack! Love it when you provide additional info with the recipes!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669403070/wberfejoluynckdrjhnm.mp4

Cauliflower pakora are a traditional Indian snack or appetizer that's both tasty and versatile. Cook up some of these fritters to start your next Indian meal or add some to your game day or party menu!

Top 6 gluten free appetizer recipes from across the web

The most viewed gluten free appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Hummus

Air Fryer Buffalo Tofu Bites

Gluten-free Sour Cream Taco Dip

Peanut Tofu Spring Rolls

Whipped feta dip with spicy honey

Cauliflower pakora

Top 6 gluten free appetizer recipes from across the web

The most viewed gluten free appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Hummus

Air Fryer Buffalo Tofu Bites

Gluten-free Sour Cream Taco Dip

Peanut Tofu Spring Rolls

Whipped feta dip with spicy honey

Cauliflower pakora

The most viewed gluten free appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine