Easy Gluten-Free Appetizers for Thanksgiving

Is your family going to be with you all of Thanksgiving Day? Will they arrive hungry, hours before the big meal is ready?

Here are two easy appetizers you can make, dressing up olives and hummus you buy at the store.

MARINATED OLIVES

2 cups mixed olives
peel of 1 large orange, chopped
peel of 1 large lemon, chopped
2 sprigs rosemary
3 cloves garlic
1 teaspoon chili flakes
1 cup olive oil

Rinse the olives under cold water for a few moments.

Put the orange peel, lemon peel, rosemary, garlic, and chili flakes into a large bowl, along with the olives.

Set a large saucepan over medium-high heat. Bring the olive to heat, but turn it off before it starts to smoke. Pour the olive oil over the olives mixture.

Let the olives sit at least until the olive oil cools down.

Feeds 8.

JAZZED-UP HUMMUS

1 large lemon, zested and juiced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon chopped fresh chives
10 ounces hummus
1/2 cup olive oil
salt and pepper to taste

Put the lemon juice and zest, smoked paprika, cumin, and chives into the bowl of a food processor. Whirl them up for a few moments until they are thoroughly combined. Add the hummus to the food processor. With the food processor running, slowly drizzle in the olive oil. When the hummus feels creamy, stop the food processor. Add salt and pepper to taste.

Happy Thanksgiving!

13 comments on “Easy Gluten-Free Appetizers for Thanksgiving

  1. Laura

    The App is great – beautiful and easy to navigate. Thanks! You probably know this already, but the pumpkin pie recipe is missing the quantity of coconut milk. Any hints on how much to add? Thanks again for this wonderful addition to my gf library!

    1. kelbel

      Hey Shauna,
      I think the olives are just the savory snack that I’d like to bring to our timebank’s bunco fundraiser on Friday night. So, can I make these on Thursday? If so, should I keep marinating them til Friday night or should I remove them from the marinade once it’s cooled down?
      Thanks for posting this at the right time!

      1. shauna

        Yes! Make them on Thursday to bring on Friday. And keep them in the marinade. They only get better as they sit in the marinade.

  2. flyingbird

    For the olives, does heating the oil remove the botulism risk of the raw garlic/oil combo, or does this need to be kept refrigerated as it sits to marinate? That flavor combo of the citrus/herb/chili sounds fantastic.

  3. Amy

    I was so excited to buy your Thanksgiving baking app that I failed to realize it was only compatible with iPads and won’t open on my iPhone. First and last time I make that stupid mistake! Unfortunately, I don’t have access to an iPad. Is there any way I could get the recipes in some other format, like a PDF, or are you planning to make it available on other devices? Thanks for your time and all the work you put into your site.

  4. Jess

    In the olive recipe above you say to use the “peel” of the lemon and the orange, but in the video you show large more zest-y looking pieces of peel (basically large pieces of the peel with the white part removed). Is it a correct assumption on my part that I want to avoid the white part of the peels so that it doesn’t get too bitter?

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