Happy days! We’ve reached the weekend and am THRILLED! I’m celebrating life this weekend by surrounding myself with good people who I love very much. We’re going on a picnic & I’ve been tasked with creating some allergy-friendly bits & pieces for some of my friends who need a little @chef_shine help when it comes to delicious dishes they can’t eat due to certain food intolerances…
Take hummus for example – even though chickpeas are a great addition to most diets due to their high protein & fibre content, they’re still part of the legume family which includes peanuts & soy beans. As you may/may not know, legumes house a common sugar called ‘raffinose’ which many people have problems breaking down in their body. Their high fibre content can also mess with a lot of compromised gut gardens resulting in not-so-nice side effects.
If you have an intolerance to chickpeas and other legumes, you’ve probably experienced all kinds of bodily reactions after eating including: excess gas, hives/itching of the skin or a tingling sensation in/around the mouth after eating. A couple of friends picnic-ing with me this weekend experience this issue when they eat chickpeas, so I’ve created a yummy CHICKPEA-FREE HUMMUS so they can have their…errr…hummus & eat it too!
I just tested this batch with my neighbours & my (super picky but lovely) doorman & NONE of them could tell it was missing the key ingredient. Don’t take my word for it though – make & enjoy this too!
- 3 cups peeled, raw zucchini (AKA ‘courgette’). Save the peel for veggie stock or a stir fry
- 1/2 cup hulled tahini
- 1 tablespoon extra virgin olive oil
- 1&1/2 tsp cumin
- 1 large or 2 small cloves fresh garlic
- 1/4 cup freshly squeezed lemon juice
- Whiz everything in a food processor or high-speed blender until it resembles drool-worthy creamy, dreamy hummus.
- Taste and adjust to suit your taste buds. You can add more spices, tahini, garlic or a touch more oil if necessary.Eat and enjoy!