Sesame free hummus
Delicious, smooth hummus dip made without tahini for sesame allergy
Equipment
- 1 large sieve
- 1 large saucepan
- 1 food processor
- 1 spatula
- 1 Citrus juicer
- measuring cups and spoons
Ingredients
- 1 can chickpeas (400g)
- ½ tsp bicarb (baking) soda
- ¼ cup freshly squeezed lemon juice
- 1 clove fresh garlic, chopped
- ½ tsp ground cummin
- 1 Tbsp good quality extra virgin olive oil
- ½ tsp fine sea salt, to taste
- Paprika, parsley and/extra olive oil to garnish
Instructions
- Drain and rinse the chickpeas.
- Place the chickpeas in a large saucepan with the bicarb soda and enough water to cover and boil for 20 minutes.
- Drain and rinse the chickpeas again in the saucepan to remove the skins and remove them with a slotted spoon.
- Blend the garlic, lemon juice and salt in the food processor. Add drained chickpeas, cumin and olive oil and blend until smooth.
- Use a spatula to empty the hummus into a serving dish. Garnish with a sprinkle of paprika or fresh parsley and drizzle with a little extra virgin olive oil if desired.
Notes
Tips: This recipe can be adjusted for both taste and texture. Add more salt and/or lemon juice to taste. For a thinner consistency, add a small amount of water while blending in the food processor. Serve with your choice of allergy friendly (sesame free) pita or flat bread.