Gluten Free Potato Skins and Hummus Dip

Gluten Free Potato Skins and Hummus Dip

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Recipe for gluten-free, vegan potato skins with a topping of hummus dip. Make this healthy and delicious appetizer recipe for your next party or gathering.
Servings: 8
Calories: 549


  • Home-made fried potato skin quarters
  • Salt and freshly ground black pepper
  • 1 3/4 lb canned chickpeas garbanzo beans, drained
  • 2 tablespoons of light tahini paste
  • 3 large cloves of garlic peeled and chopped
  • A few drops of Gluten free chilli sauce/oil
  • The juice of 2 large lemons
  • 10 1/2 ozsilken tofu firm
  • At least 3 tablespoons of fresh coriander cilantro leaves
  • Cayenne pepper
  • A little chopped parsley for decoration


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Place the potato skins on a non-stick baking sheet and sprinkle with salt and pepper.
  • Bake in the preheated oven until crispy.
  • Meanwhile, mix the chickpeas (garbanzo beans), tahini, garlic, chilli sauce/oil, lemon juice, tofu, salt, pepper and coriander (cilantro) leaves together in the food processor until smooth.
  • Scoop into an attractive bowl. Sprinkle with cayenne pepper and parsley.
  • Place in the centre of a large oval plate and arrange the potato skins around the dip.
  • Serve immediately.
Calories: 549 kcal
Carbohydrates: 27 g
Protein: 52 g
Fat: 27g
Saturated Fat: 3 g
Sodium: 298 mg
Potassium: 173 mg
Fiber: 9 g
Sugar: 2 g
Vitamin A: 28 IU
Vitamin C: 4 mg
Calcium: 692 mg
Iron: 8 mg
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