Gluten free - grain free - dairy free - sugar free - nut free - egg free
There are probably hundreds, if not thousands, of hummus recipes on the internet, but I wanted to post one too, because it's such a great staple food item for those of us that avoid wheat and dairy. There are very few dips that are dairy-free. Hummus is so yummy, full of fibre, and such a healthy snack when paired with vegetable sticks or spread over toast. If I don't have any left-overs for lunch and need something quick and easy, I spread hummus on toast and top it with fresh tomato or cucumber, a little salt and pepper and down it goes! One of my sons also loves it on his wheat-free bread sandwiches for school lunch.
I ALWAYS have hummus in the fridge! I usually make a double batch of this recipe (yes, four cans of chick peas) and freeze it in small containers, so I'm not always making it! You don't want to freeze it in large containers, as it's preservative free - unlike the supermarket version - and will go off more quickly (although mine lasts about a week just fine). The other advantage that home made hummus has over supermarket versions is that you can make it with olive oil rather than the more harmful, and often genetically modified, canola oil that is often used.
Hummus is also a great side to a lamb dish, or inside salad wraps instead of meat. So versatile, so good...it just had to be part of my blog recipe collection! I think I originally based my recipe on a Jamie Oliver recipe, and have tweaked it a little over time.