Here is my Hummus Recipe based on one I found in the Candle Cafe Cookbook. The Candle Cafe Cookbook has many great recipes for vegans, and is useful in an allergic household as well. Our teenager recently had a successful re-introduction of soy, but she cannot have sesame or chick peas, and has very particular palette, so I subbed a few things and deleted others. The result? Teenager remarked that she liked it. Of course, I made her say it about 5,000 times and did a huge happy dance. Finding new high protein foods that she likes has proved challenging.
HUMMUS RECIPE (based on recipe in The Candle Cafe Cookbook)
©2013 by Heidi Bayer All Rights Reserved
1 Can White Beans (drained and the liquid reserved)
2/3 Cup Soynut butter (we use IM Healthy)
1/3 Cup Olive Oil
2 garlic cloves
1/4 Cup fresh lemon juice (about 1.5 lemons)
1/2 teaspoon paprika
1/2 teaspoon turkish cumin
1/2 teaspoon sea salt
1. Chop the garlic cloves
2. Place the white beans in food processor or blender
3. Add the Soynutbutter
4. Place the Olive Oil, Lemon Juice and spices into the food processor or blender.
5. Add just enough bean liquid and blend into a fine paste. I use a blender and put it on chop.
Garnish with Paprika and a bit more Olive Oil. Refrigerate for thirty minutes. Serve with gluten-free bread, safe corn chips or toast points.
Our nutritionist is going to be thrilled that we found a high-protein dip!