For more information on eating a Hypo-Allergenic Diet see the end of the post.
Warning: This is a tedious and time-consuming task. I did it once and I probably won’t do it again to this extent, unless I get a Vitamix, Blendtec or food processor.
You can easily replicate this recipe and skip the soaking, boiling and peeling steps by purchasing canned chickpeas. Or better yet, just buy ready-made hummus.
The secret to the extra-creamy hummus is peeling the skin off. Yes, there is a skin on your chickpeas, so if you dare take on this recipe, make sure to give yourself a lot of time and make a big batch – you may not make it this good ever again…
Creamy Home-Made Hummus - makes 2 cups
- 1 cup uncooked chickpeas
- 4 tbsp tahini paste
- 1 lime (juiced)
- 4 garlic cloves (roasted)
- salt and pepper to taste
- 4 tbsp olive oil
- Paprika for garnish
Start the night before by soaking your dried chickpeas overnight in a big bowl of water. If you are using canned chickpeas, you can bypass this step.
The next day, drain your soaked chickpeas and transfer them to a medium-sized pot with enough water to cover your chickpeas by a couple inches. Simmer on low-medium heat for 2-3 hours. The lower heat is important to not boil your chickpeas. Don't add salt.
When your chickpeas a soft and cooked, rinse under cold water and strain. This is where it gets messy. Throw on a movie or TV series and get to peeling. Squeeze the chickpeas between your fingers and the skin should easily pop off. If it doesn't you may need to boil them longer. Take all the skins off to ensure your hummus is extra creamy.
Once all the skins are peeled off your cooked chickpeas, dry them off and throw them into your blender or food processor (you'll probably have to do it in 2 batches, so measure out the ingredients and divide them evenly). Add in your tahini paste, lime juice, roasted garlic cloves, olive oil, salt and pepper. Blend until nice and creamy. You may want to add in some extra olive oil till it reaches the right consistency. Keep blending for a few minutes to ensure all the chunks are smoothed out.
Top it off with a little olive oil and paprika garnish and enjoy it with your cut veggies or rice crackers. You can also freeze a batch for later enjoyment.
What is eating a Hypo-Allergenic Diet?
Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.
This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.
The top 5 offenders include: wheat, dairy, corn, soy, and eggs.
Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).
Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.
To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.
*For Daily Dose Subscribers, you’re manual is already downloaded into your worksheets page.