Hummus is everywhere, over the past twenty years or so it’s become a mainstream classic, one everyone eats and can be found in any store. All commercially found hummus contains sesame in the form of tahini and so is out of bounds for Little S. In fact hummus gave me the Heebie jeebies when Little S was smaller as we’d often come across other hummus eating children at parties and picnics and they’d invariably get the hummus everywhere, all over their hands and everything they touched. Not a fun situation when you’re worried about allergens. There were many uncomfortable moments trying to keep the hummus away from Little S!
I’ve tried just so many times to make a good hummus without using tahini but somehow the results are often just a bit bleurgh – it loses a lot of the moreish umami when the tahini is removed, as well as some of the silky smoothness. Whilst browsing the ‘vegan meringues hits and misses’ Facebook page, I came across the apparently traditional idea of using some of the chickpea water from the tin or cooking (the aquafaba) to give a creamy texture. Boy does it work well! The texture is spot on. By making sure the hummus is well seasoned you can make a pretty delicious sesame-free dip.
Perfect Sesame-free Hummus
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 small bowlful
1/2 tin chickpeas
1 tbsp lemon juice
1/4 clove garlic, crushed
Salt to taste (probably a bit more than you think!)
2 tbsp aquafaba
1 tbsp plus 1 tsp extra virgin olive oil
1/2 tsp ground cumin
To drizzle: extra virgin olive oil and paprika
- Whizz together all the ingredients in a food processor until you have a smooth, creamy mixture. taste and adjust the salt, lemon and cumin to taste.
- Serve drizzled with extra virgin olive oil and paprika