In fact, I think I did eat hummus every day for the first two years of my son's life when it seemed he was allergic to everything. Our most frequent lunch was flax seed crackers, hummus and sliced avocado, with a sprinkle of celtic sea salt and drizzle of good quality olive oil on top.
Here is my recipe for basic hummus. I had some for lunch today, spread on a gluten free rice tortilla, and topped with grated carrots and sliced avocado. My son ate his hummus (pictured above) with Mary's Gone Crackers onion flavored gluten free crackers. Yum !
1/2 cup sesame tahini 3 tablespoons lemon juice 1/2 teaspoon salt 2 cloves minced garlic 1 1/2 cups drained chickpeas 1 tablespoon olive oil 1 tablespoon flaxseed oil (optional) 1 teaspoon apple cider vinegar (optional) 1/2 teaspoon cumin (optional) paprika high quality olive oil
Combine the tahini, lemon juice, salt, garlic and chickpeas in a bowl. For a coarse texture, fork mash, or use a potato masher to mix the ingredients. If you have a food processor, combine the ingredients and process until the mixture is smooth.
Add the oils, apple cider vinegar, and cumin and stir to combine. If you don't have apple cider vinegar you can add any flavorful vinegar. I enjoy the flavor of ume plum vinegar or red wine vinegar in hummus.
If your hummus is too thick, thin it with more lemon juice or water to desired consistency.
It is best to allow the hummus to sit for an hour to allow the flavors to combine. When ready to serve, sprinkle with a pinch of paprika and a drizzle of flavorful olive oil.