Sesame free Hummus

Posted on: Sun, 04/16/2006 - 9:48am
McCobbre's picture
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Joined: 04/16/2005 - 09:00

We always have a picnic on Easter, and we never ever pack sandwiches for picnics--it's an unspoken rule.

I've developed a sesame allergy, and I meant to try an edamame-based recipe for a hummus-like spread but forgot to buy edamame.

So we thought we'd try to make hummus without tahini. DH is so brilliant. He did it. Instead of tahini, he used creamy Sunbutter! It worked beautifully. So if you're one of the PA families who avoids all seeds, you can try this, too. There was only a little hint of Sunbutter. It was virtually identical--and after a few sips of champagne, no difference at all! [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Edited to add actual recipe (kind of):
Well, this is the traditional hummus recipe with Sunbutter subsituted for tahini (but I'm not sure that this is exactly what DH followed--for example, this recipe calls for dried chickpeas, and we used canned--and probably a whole can, not 1/4 c):

Posted on: Mon, 04/24/2006 - 1:30pm
becca's picture
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Joined: 05/22/2001 - 09:00

Yes, I added a bit of soy butter once as well. It was more about texture than flavor. But I have also made hummus with just the chickpeas, garlic, lemon, olive oil, salt and water, if needed(for the right consitency). becca

Posted on: Tue, 05/02/2006 - 7:53am
MimiM's picture
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Joined: 10/10/2003 - 09:00

Sesame Free Hummus
1 can of chick peas
1 large garlic clove
Fresh Cilantro or Dill (optional)
1-2 Tbsp. Olive Oil
1/4-1/2 c. Yogurt or Light Sour Cream
Fresh Lemon Juice
Salt
Pepper
Puree first 2 (3) ingredients in the food processor until smooth. Add Olive oil and puree a bit longer to make a smooth, pasty consistency. Transfer to a small bowl. Add lemon juice and yogurt (or sour cream). Season to taste with Salt and Pepper. Refidgerate for one hour. Mix again before serving. Spread on crackers or pita bread.

Posted on: Wed, 05/03/2006 - 5:45am
becca's picture
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Joined: 05/22/2001 - 09:00

Mimi, do you drain the chickpeas to make that? I always find mine is so dry without added water, but maybe I cooked my own chickpeas from dried ones. I forget. becca

Posted on: Sat, 05/13/2006 - 4:17am
McCobbre's picture
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Joined: 04/16/2005 - 09:00

Mmmm. This is fabulous! DH and DS just made this. I got the recipe from the Houston Chronicle, April 5. Will not be helpful if you're avoiding soy.
Edamame Spread (hummus like spread--very similar in taste)
Coarse salt and ground black pepper
2 cups frozen shelled edamame
3 large garlic cloves, peeled (DH used 1, and it was perfect--3 would be too much)
1-2 tablespoons fresh lemon juice
1 teaspoon olive oil
Veggies, rice crackers or chips for serving
In a medium saucepan of boiling slated water, cook the edamame and garlic until edamame are tender about 5 minutes, drain. (I think DH used a little garlic salt instead of adding garlic here)
In a food processor, puree edamame, garlic, lemon zest, juce, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, think by adding water one tablesppon at a time. Season w/ 1/2 teaspoon of salt and 1/4 teaspoon peopper.
Refrigerate for at least 30 minutes or up to 1 day. Serve.
Makes 4 servings, each 115 calories, 4.1 grams fat, 8.2 grams protein, 10.4 grams carbs and 4.2 grams fiber

Posted on: Sat, 05/13/2006 - 6:32am
MimiM's picture
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Joined: 10/10/2003 - 09:00

Becca,
I do drain the chickpeas first. I have found that the best way to get an optimal consistancy is to puree the heck out of it adding the olive oil while it is processing. Also, adding the little bit of light sour cream or yogurt help to give it a bit of a creamy texture too (after processing).
I have never made it with dried chickpeas so I'm not sure if it comes out differently.
Hope this helps.
Mimi

Posted on: Sat, 11/18/2006 - 3:59am
McCobbre's picture
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Joined: 04/16/2005 - 09:00

I have found one from the our paper, the 2/19/06 edition of The Houston Chronicle.
Fava bean hummus-like spread
2 cups fava (broad) beans (fresh or frozen)

Posted on: Sat, 11/18/2006 - 4:04am
McCobbre's picture
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Joined: 04/16/2005 - 09:00

A friend sent me this, but I've not tried it. And she gave it to me with tahini as an ingredient, which we won't use, since I am allergic to sesame. But here's another spread that can be treated similarly to hummus.
Black Bean "Hummus"
INGREDIENTS
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
[1 1/2 tablespoons tahini] contains sesame!!
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
DIRECTIONS
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini (unless avoiding sesame!), 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Posted on: Thu, 01/11/2007 - 2:10pm
McCobbre's picture
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Joined: 04/16/2005 - 09:00

Bumping out of apparent popularity of hummus that's not really hummus. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Two recipes here do not use chickpeas, although I don't know if Favas are legumes.
I do know that fava is the latin word for bean.
"Ecco homo qui est fava"
If you're a fan of Mr. Bean, you'll recognize that from the theme song. "Behold the man who is a bean." [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Posted on: Thu, 01/11/2007 - 6:23pm
Sandra Y's picture
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Joined: 08/22/2000 - 09:00

Hannibal Lector likes fava beans with a nice chianti and someone's liver.

Posted on: Mon, 04/24/2006 - 1:30pm
becca's picture
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Joined: 05/22/2001 - 09:00

Yes, I added a bit of soy butter once as well. It was more about texture than flavor. But I have also made hummus with just the chickpeas, garlic, lemon, olive oil, salt and water, if needed(for the right consitency). becca

Posted on: Tue, 05/02/2006 - 7:53am
MimiM's picture
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Joined: 10/10/2003 - 09:00

Sesame Free Hummus
1 can of chick peas
1 large garlic clove
Fresh Cilantro or Dill (optional)
1-2 Tbsp. Olive Oil
1/4-1/2 c. Yogurt or Light Sour Cream
Fresh Lemon Juice
Salt
Pepper
Puree first 2 (3) ingredients in the food processor until smooth. Add Olive oil and puree a bit longer to make a smooth, pasty consistency. Transfer to a small bowl. Add lemon juice and yogurt (or sour cream). Season to taste with Salt and Pepper. Refidgerate for one hour. Mix again before serving. Spread on crackers or pita bread.

Posted on: Wed, 05/03/2006 - 5:45am
becca's picture
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Joined: 05/22/2001 - 09:00

Mimi, do you drain the chickpeas to make that? I always find mine is so dry without added water, but maybe I cooked my own chickpeas from dried ones. I forget. becca

Posted on: Sat, 05/13/2006 - 4:17am
McCobbre's picture
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Joined: 04/16/2005 - 09:00

Mmmm. This is fabulous! DH and DS just made this. I got the recipe from the Houston Chronicle, April 5. Will not be helpful if you're avoiding soy.
Edamame Spread (hummus like spread--very similar in taste)
Coarse salt and ground black pepper
2 cups frozen shelled edamame
3 large garlic cloves, peeled (DH used 1, and it was perfect--3 would be too much)
1-2 tablespoons fresh lemon juice
1 teaspoon olive oil
Veggies, rice crackers or chips for serving
In a medium saucepan of boiling slated water, cook the edamame and garlic until edamame are tender about 5 minutes, drain. (I think DH used a little garlic salt instead of adding garlic here)
In a food processor, puree edamame, garlic, lemon zest, juce, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, think by adding water one tablesppon at a time. Season w/ 1/2 teaspoon of salt and 1/4 teaspoon peopper.
Refrigerate for at least 30 minutes or up to 1 day. Serve.
Makes 4 servings, each 115 calories, 4.1 grams fat, 8.2 grams protein, 10.4 grams carbs and 4.2 grams fiber

Posted on: Sat, 05/13/2006 - 6:32am
MimiM's picture
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Joined: 10/10/2003 - 09:00

Becca,
I do drain the chickpeas first. I have found that the best way to get an optimal consistancy is to puree the heck out of it adding the olive oil while it is processing. Also, adding the little bit of light sour cream or yogurt help to give it a bit of a creamy texture too (after processing).
I have never made it with dried chickpeas so I'm not sure if it comes out differently.
Hope this helps.
Mimi

Posted on: Sat, 11/18/2006 - 3:59am
McCobbre's picture
Offline
Joined: 04/16/2005 - 09:00

I have found one from the our paper, the 2/19/06 edition of The Houston Chronicle.
Fava bean hummus-like spread
2 cups fava (broad) beans (fresh or frozen)

Posted on: Sat, 11/18/2006 - 4:04am
McCobbre's picture
Offline
Joined: 04/16/2005 - 09:00

A friend sent me this, but I've not tried it. And she gave it to me with tahini as an ingredient, which we won't use, since I am allergic to sesame. But here's another spread that can be treated similarly to hummus.
Black Bean "Hummus"
INGREDIENTS
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
[1 1/2 tablespoons tahini] contains sesame!!
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
DIRECTIONS
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini (unless avoiding sesame!), 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Posted on: Thu, 01/11/2007 - 2:10pm
McCobbre's picture
Offline
Joined: 04/16/2005 - 09:00

Bumping out of apparent popularity of hummus that's not really hummus. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Two recipes here do not use chickpeas, although I don't know if Favas are legumes.
I do know that fava is the latin word for bean.
"Ecco homo qui est fava"
If you're a fan of Mr. Bean, you'll recognize that from the theme song. "Behold the man who is a bean." [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Posted on: Thu, 01/11/2007 - 6:23pm
Sandra Y's picture
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Joined: 08/22/2000 - 09:00

Hannibal Lector likes fava beans with a nice chianti and someone's liver.

Posted on: Sun, 01/07/2007 - 11:34am
Claire's picture
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Joined: 04/19/2000 - 09:00

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

Posted on: Sun, 01/07/2007 - 11:39am
krasota's picture
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Joined: 04/24/2000 - 09:00

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

Posted on: Sun, 01/07/2007 - 12:28pm
Going Nuts's picture
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Joined: 10/04/2001 - 09:00

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

Posted on: Sun, 01/07/2007 - 2:14pm
Anonymous's picture
Anonymous (not verified)

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]

Posted on: Sun, 01/07/2007 - 7:30pm
Claire's picture
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Joined: 04/19/2000 - 09:00

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

Posted on: Thu, 01/11/2007 - 2:07pm
McCobbre's picture
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Joined: 04/16/2005 - 09:00

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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