Gluten Free Green Bean Basil Pate

This morning my mom gave me a about 2 pounds of green beans from our garden, we were both surprised how many green beans were growing in October! And what was I going to do with a giant bag of green beans? Inspired by a pea pate I bought a few weeks ago at Sowa Market, made by Guy’s Healthy Home Cooking I tried to make my own tonight.

Before I get to the recipe, I have to say I love Guy’s pates and spreads. I tried all 6 varities: Pea Spread, Walnuts Spread, Labane Cheese, Hummus, Feta Spread, Marinated Eggplant with Basil and Garlic. The pea spread was by far my favorite, but at $7 for an 8 oz. container (prices range $5-$10), it is not something I will buy regularly, unfortunately. I used the pate with my gluten free penne in place of sauce, and I also used it as a vegetable dip. And just to be clear, my recipe below tastes nothing like Guy’s, but it’s a good close second now that the market is over for the season.


1/2 pound fresh green beans, trimmed (about 3 cups)
1 tablespoon vegetable oil
1 onion, coarsely chopped (1 1/2 to 2 cups)
1 tablespoon minced garlic
3 hard-boiled egg whites
3 tablespoons finely chopped fresh basil (or 1 teaspoon dried Basil)
1 teaspoon lemon juice
1 tablespoon tahini
seasoned salt and pepper to taste


1. Cook the greens beans in boiling water for about 10 minutes until just tender. Simultaneously, boil three eggs. 2. In a skillet, heat oil, add onion and garlic and saute until softened and begins to golden. Cool.

3. In a food processor or with a food chopper, mix the green beans, onions, garlic, eggs, basil, lemon, salt and pepper until roughly pureed. Add in tahini and mix again. Add a little more if needed to hold mixture together.

4. Chill

Serving suggestions:

– Spread on crackers or bread
– Dip vegetables (just like hummus)
– Use as a sauce or dressing in a salad or with steamed vegetables

As Salad Dressing

As a dip for vegetables


Pumpkin Hummus

I am obsessed with pumpkin right now, thank you pintrest! It seems like pumpkin has suddenly become an epidemic of fall; Pumpkin beer, Pumpkin cookies, Pumpkin Ravioli, Pumpkin pintrest boards! I know pumpkin has always been a fall favorite, but this year I think it’s bigger than ever before. And yes, (sadly?) I have fallen into the pumpkin trap. I even have a pintrest board dedicated to pumpkin recipes, and I hope to try at least one or two more. I have started experimenting with pumpkin in all sorts of ways; bread, cookies, and now hummus.

I was inspired by a recipe posted on facebook by Glutino from Cheap Recipe Blog. But, never one to follow a recipe, and this one was kind of bland so the recipe needed to be ditched, I gave it my personal touches. I added paprika, cumin and chili pepper, more tahini and extra pumpkin. YUM.

This was super easy to make and a great party recipe. It can easily be made sweeter by adding cinnamon, ginger and a little honey or almond butter (my next experiment), or even more spicy if you increase my measurements, and add cayenne. Can you handle that?


1 15-ounce can chickpeas, drained and rinsed
1 1/2 cups canned pumpkin
1 tablespoons olive oil
2 tablespoons water
3 tablespoons tahini
Juice from one lemon
2 teaspoons cumin
1 tablespoon garlic
1/2 teaspoon chili pepper
1/2 teaspoon paprika


Place all ingredients in a food processor or blend and puree until smooth. Add spices to your liking.

Serve with crackers or vegetables or spread on toast or in a turkey sandwich.

Gluten Free 7 Layer Dip

It’s Super Bowl Sunday and you know what I famous Seven Layer Dip, a must at every family gathering since I started making it 10 years ago….
This one is slightly different – I added black beans to the bottom (I do not like refried beans for those of you who are wondering why black beans?? And this is healthier). There are several versions of this dip; with ground beef, without beans, different kinds of cheese, vegan. This is my favorite. (I also made a small vegan dip, no cheese or sour cream, for one of my best friends who will also be at our super bowl party)
Unfortunately, packaged taco seasoning can be a source of hidden gluten. So I made my own gluten free taco seasoning mix with spices and herbs. There are some out there – Ortega and Old El Paso – But be careful!
Old El Paso products are not labeled gluten free by the manufacturer.  Many of their products do not contain gluten ingredients, but the company cannot verify that there is no cross contact on the ingredients that come from other suppliers.  I was told that if there is a chance of cross contact on their end, there will be an allergy statement. So if you are very sensitive I suggest you make your own, below is a good recipe I use.
Gluten Free Taco Seasoning
Makes 6 Tablespoons (you can cut the recipe in half for the dip or make it all and the keep the rest for another time!)
  • 2 tablespoons gluten free onion powder
  • 2 teaspoons gluten free garlic powder (not garlic salt)
  • 1 tablespoon salt (optional – I do not use salt ever in cooking or baking)
  • 1 tablespoon gluten free chili powder
  • 1 ½ teaspoons crushed dried red pepper
  • 1 ½ teaspoons gluten free ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon sugar


Place all ingredients in an 8 ounce jar and shake until seasonings are well distributed. Makes about 6 tablespoons of mix. Store in a cool, dry location.
Easy enough right?


Light Seven Layer Dip

Layer 1:
  • 2 16-ounce cans black beans (or 1 can black beans and 1 can pintos), drained
  • 2 teaspoon taco seasoning
Layer 2:
  • 1 cup light sour cream (or Greek yogurt)
  • 2-3 Tablespoons taco seasoning
Layer 3: Guacamole
  • 2 avocados, halved, seeded and peeled
  • Juice of 1/2 lime
  • 1/4 cup diced red onion
  • 1 garlic glove (optional – I do not use that much)
Layer 4:
  • ½ – 1 cup grated Mexican 4 blend cheese OR Pepper Jack and Cheedar mix

Layer 5:

  • 2 tomatoes, diced

Layer 6:

  • 1/3 cup sliced black olives

Layer 7:

  • 3 Scallions, chopped
  1. Layer One: Combine the beans, and taco seasoning in a small bowl. Mash lightly with a fork, if you like. Transfer the beans to an 8-inch square dish or glass bowl of a similar size.
  2. Layer Two: In a small bowl, stir together the sour cream and taco seasoning. Spread the mixture evenly over the bean layer.
  3. Layer Three: Mash avocados, lime juice, and garlic. Stir in the red onion. Taste and adjust the seasonings. Spread the guacamole over the sour cream mixture.
  4. Layer Four: Sprinkle cheese evenly over the guacamole, add more or less depending on your preference
  5. Layer Five: Sprinkle tomatoes over cheese
  6. Layer Six: Sprinkle olives over tomato
  7. Layer Seven: Top with scallions
  8. Serve at room temperature with tortilla chips and carrot and celery sticks.