Allergy-free hummus.

The child is allergic to sesame seeds, so we make our hummus without tahini.

I love to eat hummus as a dip with carrots, celery, or potato chips. I also love it on sausages, and of course with pitas and falafel.

1 can chick peas
juice of 1-2 lemons
1 clove garlic, crushed
3/4 tsp to 1 tsp salt
about 3/4 cup olive or canola oil, or a combination of the two

Put chick peas, lemon juice, garlic, salt and about half the oil in a blender. Whiz the mixture until it is smooth. Add the remaining oil slowly, then add extra seasoning if necessary. Refrigerate until needed (up to a week).

The trick is to get the chick peas in the blender before the child eats them all.


Anonymous said...

What the world desparately needs is a recipe/cookbook written with wisdom, humor and compassion for children with allergies. This little blog looks like the perfect start :)

MrsDesperate said...

I second that. My son has a life-threatening allergy to tree nuts and nuts, and allergies to sesame oil, shellfish, and cow's milk. It's a nightmare at times coming up with yummy food for them, especially snacks at school and after school. We do hummus like this too!

Juli Ryan said...

MrsDesperate, thanks for your comments. I love your blog. My boy also has allergies to sesame seeds and peanuts, cow's milk, and eggs. You may have seen it, but I totally love the New Zealand Allergy Cookbook. You can find it in Paper Plus.