Apron Strings

Sesame and nut-free hummus

Al fresco

{Hummus - I love it! }

We don’t have to deal with sesame allergies; however, most commercial tahini is manufactured in the same facility as other nut butters and peanut butter – problem.  Instead, I  substitute Sunbutter for tahini and the little dude LOVES it.  He shovels it into his mouth (and recently up his nose – sigh!)  like it’s going out of style.

For my hummus, I usually don’t use canned chickpeas.  Now,  I don’t think there’s anything really wrong with canned as long as they get a good rinse, but buying them dry is cheaper, you have total control over the amount of salt and it makes your grocery bags a lot lighter!  Caveat: It takes a bit of extra planning to use dried chickpeas, but once you get into the routine it’s really not a big deal.

My recipe below is a bit of a guesstimation.  I taste the hummus as I go along to make sure it tastes just right.  It passes the toddler test with flying colours.

:: Sesame and nut-free hummus ::

Day before: Prepare chickpeas

In the morning, soak 1 1/2 cups of chickpeas in a large bowl of water.  After 8 hours of soaking (or by suppertime that night!) – drain the chickpeas and fill a stockpot with plenty of water to cover the chickpeas.  Simmer for about an hour and a half to two hours  (check as you go – overcooked chickpeas are a bummer).  Drain.  Your chickpeas are ready!  You could go ahead and make the hummus right away, but I usually like to involve “the kid” for this part and wait until the next day.

Hummus Ingredients:

  • 2 cups cooked chickpeas
  • 1/4 cup Sunbutter
  • squeeze fresh lemon juice
  • Salt and pepper to taste
  • 2 cloves garlic crushed
  • dash of cumin
  • dash of chile powder
  • 2 Tbsp olive oil

Throw everything in the food processor.  Blend.  Add water a bit at a time to make  your hummus thinner.  Be mindful of the toddler grappling up your leg for a taste.  Serve with crackers, pita bread and some fruits and veg (carrot sticks, apple slices) .. you get the idea.

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