Olive Oil sesame seeds and maple syrup, exactly what my list needed… More things added to it. Sometimes I want to punch Aunt Jemima right in the face. Stupid Maple Syrup lady… No wonder she’s smiling, she can still eat stuff.
What list you ask… oh just the list of foods I can’t eat because I seem to be having a reaction to them, clearly gluten and dairy wasn’t enough. I swear soon my diet is going to consist of fresh air and water, or it will until I develop an allergy to those.
Sorry one minute pity party over, I feel better now.
The truth is, pity parties actually light a fire under my ass to not be the victim (and yes not being able to eat hummus was making me feel like a victim) so I thought screw you sesame seeds, I’ll make my own hummus. Pfffffft sesame seeds, who needs ya.
Actually if I’m being completely honest this diagnosis has been a blessing in disguise. For years now my health has been a giant pain in my gluten free… and it wasn’t until I started working with Dr Sachin Patel and his wife Dipa Chauhan that I knew everything was going to be ok.
You know when you buy a lottery ticket and for a split second you think… this could change my life. Well my first phone call with Dr Patel was that feeling multiplied by ten. He and Dipa are so compassionate and knowledgeable, not to mention the cutest couple of life (I heart them) I like them so much that on my second appt I baked them donuts AND cupcakes. Not everyday you bring your doctor baked goods, but don’t worry they were healthy baked goods. That’s how I roll.
He’s also the guy that was the bearer of bad news with the list of new found foods to avoid, but I won’t hold that against him, don’t shoot the messenger right.
Now back to my new and improved hummus, because after you try this you’re all going to wish you had an allergy to sesame seeds.
1 can of chickpeas (look for BPA free)
because who wants Bisphenol A in their hummus
2 tbsp avocado oil
2 tbsp almond butter
2 tbsp fresh lemon juice
2 tbsp water
1 clove of garlic
1 ½ tsp cumin
½ tsp paprika
½ tsp chilli flakes (because I like my hummus to have a little kick)
salt and pepper to taste
Throw everything into your food processor and blend it up. Consistency is up to you, I like my hummus to be a smooth like a criminal. Store in a glass jar in your fridge. Not too sure of the shelf because i ate my entire jar in less than 4 days.
SO GOOD!!! Hummus, spoon, perfection.