Sesame Free Hummus

6 replies [Last post]
By on Sun, 01-07-07, 23:04

Makes 8 servings

1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup plain yoghurt

2 tablespoons fresh lemon juice

3 garlic cloves, crushed

2 teaspoons olive oil

1 tablespoon water

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon fresh ground pepper

In a food processor or blender, puree all the ingredients until blended, but still a little chunky.

Hummus keeps well in an airtight container in the refrigerator for up to five days.

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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By Claire on Mon, 01-08-07, 02:34

I have been hearing about hummus but not sure of what it is? something with crackers i assume but I am not brave enough to tell people I don't know what to do with it when they are talking about the kinds they have had. I usually am not in the conversation so I get away with just wondering.
If you wouldn't mind would you explain to me what Hummus is used for and differnt kinds. Thanks Claire

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Claire E Allen

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By krasota on Mon, 01-08-07, 02:39

It's a bean dip made from chickpeas, tahini (though not in this thread), lemon juice, olive oil, and garlic. Parsley, paprika, sumakh, and other spices/herbs can also be added.

It's often served topped with olive oil, sprinkled paprika or sumakh, and dipped into with pita bread.

Tahini is roasted sesame butter.

I make mine with roasted garlic and plenty of parsley and cumin. I sprinkle on sumakh and eat it with tortilla chips.

ygg

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By Going Nuts on Mon, 01-08-07, 03:28

Sounds yummy. *Sigh* Too bad DS is allergic to chick peas too. [img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img]

Amy

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By on Mon, 01-08-07, 05:14

Going Nuts, I've had the recipe to post for at least a couple of months now - one of those sheets of paper I wanted to deal with and get rid of (if I can post it here I can always find the recipe, KWIM?). At any rate, part of my reluctance to post it was because I know a lot of people are either allergic to chickpeas as well or avoiding them as another legume.

Claire, I've always found hummus (you can buy it in the grocery store now) in Middle Eastern restaurants where I was introduced to falafels and tabouli salad too long ago to remember.

The funny thing is, I just looked at the texture of the hummus for, oh, 30 years, and said, no thank-you, I don't want any of that with my falafel (you usually get it if you order the falafel plate - falafels are made from chickpeas as well). With this recipe, it was the first time I actually tried it, and darned if I didn't like it!

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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By Claire on Mon, 01-08-07, 10:30

Thank you for explaining this to me. I have been wondering and now I know.
Not sure if Chris can have chick peas as I have never used them for anything. I will have to have my Dh try this because he loves anything. Thanks Claire

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Claire E Allen

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By McCobbre on Fri, 01-12-07, 05:07

Hmmmm . . . I thought this thread sounded familiar.
[url="http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000620.html"]http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000620.html[/url]

I have two recipes here that don't use chickpeas, too (one originally called for tahini (sesame), but we don't use it, since I'm sesame allergic.

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