My father is violently allergic to sesame seeds. When I was a kid, my brother and I — well, I like to think it was mostly me — would sit at the kitchen table, scanning the bottoms of bagels for hitchhiking sesame seeds. We knew from ugly experience that eating even one sesame seed could send my father into scary gagging spasms.
Back then, it was a highly unusual allergy — whoever heard of being allergic to tiny sesame seeds?! Recently, however, I started hearing of more kids being diagnosed with sesame allergy. One doctor even called it the new “hot” allergy.
I wrote a story about the increase in sesame allergy for the June/July issue of Living Without, a national allergy magazine. If you’re not familiar with Living Without, it’s a great resource for people with food allergies and sensitivities, especially for those on a gluten-free diet. The story included my recipe for sesame-free hummus, which is also naturally gluten-free.
Not that Dad would eat hummus anyway, even if I swore up and down that it was sesame-free. But my husband and kids eat hummus, so I made it for them and served it with gluten-free pitas from Rose’s Wheat-Free Bakery. (FYI, Rose’s pitas are flat; they do not open like pocket pitas.) We were grilling out that day, so we brushed the gluten-free pitas with olive oil and heated them briefly on the grill — perfection!
Recipe originally printed in the June/July 2010 issue of Living Without magazine.
Most hummus contains tahini, a sesame butter. This allergy-friendly dip is a crowd-pleasing appetizer that can be whipped up in less than five minutes. Serve it with gluten-free pita bread, chips or veggies.
- 1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
¼ cup water
1 clove garlic, crushed
1 tablespoon fresh lemon juice
¼ teaspoon ground cumin
½ teaspoon coarse kosher salt
2 tablespoons olive oil
Dash paprika, for garnish
- 1. In a food processor, combine garbanzo beans, water, garlic, lemon juice, cumin, salt and oil. Process for 2 full minutes, until mixture is smooth and creamy.
2. Transfer to serving bowl and garnish with dash of paprika.
Yield: 1 cup