At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, January 15, 2016

Hummus (Soy, Wheat, Nut, Fish, Milk and Egg-Free)

My brother is a hummus lover and was always on me to try it.  I don't know why, but I always thought I wouldn't like it, probably because I wasn't sure what hummus was.  One day I finally decided I'd look up a recipe and give it a go.   I ended up finding this recipe on by Chelsey that I adapted and tried and now give to you here.  I found hummus to be super easy to make and actually very tasty (it reminded me a lot of the filling of a bean burrito, but cold instead of hot).  It's also soy (if you use all soy-free ingredients), wheat, nut, fish, milk and egg-free.  You can serve it with veggies, pita chips, pretzels - anything you like!  If you like hummus and are looking for an easy, go-to version that is also very allergy friendly, you'll love this recipe!

1 (15 oz.) can of garbanzo beans, drained (Save the liquid!  You'll use it in this recipe.)

1 Tablespoon lemon juice

1 Tablespoon extra virgin olive oil

1 clove garlic, crushed or very finely chopped

1/2 teaspoon cumin

1/2 teaspoon salt

  1. Blend all ingredients except the reserved bean liquid in a food processor or blender until it begins to combine. (Note: Make sure you have your garlic chopped very fine or crushed well before adding it, especially if using a blender.  It doesn't chop much more in the process, so you want it the size you wish it to be in the finished product before making your hummus.)
  2. Stream in the bean liquid a little at a time while you continue to blend the mixture until the desired consistency is reached. (Note: This should take about half the reserved liquid most of the time.  You can make your hummus as creamy or as chunky as you like it, but most people enjoy a consistency closer to that of refried beans.)
This recipe yields about 2 Cups of hummus.  Though it is good served right away, it is better to make this the day before, allowing it to chill in the fridge overnight before serving.  Serve with: veggies, pita chips, pretzels - anything you like.

Variations (Please keep your individual dietary needs in mind when using variations.): 
  • More garlic:  If you really like garlic, you can increase the amount to 2 or even 3 cloves.  I'd start with one and work my way up from there.
  • Roasted garlic:  If you prefer the taste of roasted garlic, feel free to use roasted garlic vs. raw in this recipe.
  • Sesame oil:  If you like the flavor of sesame oil, you can add a few drops to the recipe or more to taste.

Super easy, tasty and allergy-friendly, too!  What's not to love?


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