I am so excited to re-share My Favorite Hummus recipe with you all! As many of you probably know, Jonathan was diagnosed with a chickpea allergy when he was ten months old, and we have to avoid chickpeas for the past year and a half. Just a week ago we challenged the allergy—he ate increasing amounts of chickpeas under our allergist’s watch—and he (eventually) passed! Which means that it is time for me to update the post for this delicious hummus!
Irving and I visited his home country of the Dominican Republic 8 years ago—a late second honeymoon. I can not wait to go back with the boys when they’re a little bit older! While we were there I was treated to some of the best food I’d ever had, including kibbes (still on my list to veganize), mofongo (mashed plantain and garlic!), and amazing black bean soup. I also discovered what Irving already knew, there is a huge Mediterranean influence on the food in the DR.
^^^ Approximately 1 million years ago. At least it feels that way!
The real secret here to my recipe is the lime juice—the Dominican twist on a classic Mediterranean recipe. In the DR “yellow lemons” are hard to find, but “green lemons” abound….thank goodness, because it makes this hummus even more delicious!
I’m so excited to have chickpea hummus back on the menu—white bean hummus just isn’t the same! More importantly, I’m excited to be clearing these allergies with Jonathan! So far he has won every challenge that he has done—soy, wheat, sesame, walnut, and now chickpeas! Tree nuts and peanuts—we’re coming for you!
Try my unique version of classic hummus—you’re going to love it! We love pairing it with some Moroccan Flatbread and spicy onion Harissa. Ooh, and a simple salad garnished with Baked Tofu Feta. Perfection! Take a pic and share to social media—tag me with #frieddandelions—I love to see what you make!
Save RecipeIngredients
- 1 1/2 c (1 can) garbanzo beans (reserve a small handful to garnish)
- 3 T tahini
- 2 cloves garlic
- 3 T olive oil
- 1 tsp cumin
- 1 tsp salt
- juice of 2 limes (about 1/4 c)
- 1/4 to 1/2 c water
- garbanzos
- parsley
- sesame seeds
- olive oil
- paprika
Instructions
- Place all ingredients but the water in your food processor.
- Blend until fairly smooth.
- Taste and season to your preference.
- Slowly add water in and blend until it reaches desired consistency.
- For really smooth hummus, let it run for 3 or 4 minutes...totally worth it!
- Garnish and serve!
^^^ Had to keep one picture from the original post—David at 18 months old, licking hummus off the spatula. It’s still one of his favorite foods—I think he might be just as happy to have chickpeas back!
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