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 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.