Gluten-free food in airports

by Sue on June 6, 2011

Gluten-free in airports often means a bag of nuts and maybe a piece of fruit… one of my favorite gluten-free blogs: Gluten Free Girl and the Chef, talks about this in her post gluten-free in airports. Change is coming and the big news from Shauna involves our own Alaska Airlines…

“I’m thrilled that Alaska Airlines has started selling a gluten-free snack pack on its flights. They sent us one a couple of months ago to see what we thought. Olives, hummus, multi-grain crackers, almonds, a fruit leather, and dark chocolate? Yes, please. I wish we were flying on Alaska each time we travel this summer, just for that pack.”

Meanwhile when you return home from your travels and are looking for creative, tasty gluten-free recipes, Shauna’s new cookbook, Gluten-Free Girl and the Chef: A Love Story in 100 Tempting Recipes, is a delight. The New York Times names this cookbook one of the best of 2010!

Try this recipe from Shauna’s blog some night when friends are coming over…

Black Bean Roasted Pepper Hummus

1 poblano pepper
1 teaspoon olive oil
1 15.5-ounce can black beans
1/4 of 15.5-ounce can garbanzo beans
2 cloves garlic, peeled
juice 1 lime
1 avocado, peeled and pitted
pinch chili powder
Kosher salt and cracked black pepper
1/4 to 1/3 cup sesame oil or olive oil (depending on the consistency you like for your hummus)

Roasting the pepper. Preheat the oven to 450°. Massage the olive oil onto the pepper. Put the pepper in a sauté pan and slide it into the oven. Cook, tossing occasionally to sit on another side, until the skin of the pepper starts to blacken and separate from the rest of the pepper, about 20 to 25 minutes. Pull out the pepper and put it in a bowl. Tightly cover with plastic wrap and let the pepper sit until it has cooled completely. Peel it and seed it.

Making the hummus. Put the black beans, garbanzo beans, garlic, lime juice, avocado, chili powder, and the roasted poblano pepper into a food processor. Pulse it up until everything has blended into a chunky mix. Taste, then season with salt and pepper or more of any of the ingredients you feel it is lacking. With the food processor running, drizzle in the sesame oil until the hummus has reached the consistency you desire.

(Note: it will thicken as it sits in the refrigerator, so adjust accordingly.)

Refrigerate immediately and let it sit for at least 4 hours before eating it. Well, you can swipe a taste, if you want. However, the true flavors will not emerge until the hummus has sat for a bit. Plan ahead. Feeds 4.


{ 0 comments… add one now }

Previous post:

Next post: