Roasted pumpkin and garlic hummus
Hummus has been a lifesaver on the hypoallergenic diet. I can take a freshly made batch to work and pop it on some rice crackers with a handful of sprouts for a quick and easy lunch. The only problem is that when you have something so often, you’re quite likely to get sick of it.
My workmates always ooh and ahh over my lunches while they sit there with their deli sandwiches, but what they don’t realise is that everything can eventually start to taste the same – unless you put a few little twists in here and there.
I’ve made a few different variations on my hummus over the past three months, but I really like this version with tonnes of sweet roasted garlic and pumpkin, which is soothing on the gastrointestinal tract.
Roasted pumpkin and garlic hummus
- 1 x cup of diced pumpkin (squares of about 4 cm)
- ½ x cup chickpeas, soaked overnight and cooked until tender. Reserve the of the cooking liquid to add while blending
(you can also use a can of well-rinsed organic chickpeas if you’re in a hurry) - 1 x garlic bulb
- 2 x TBSP tahini
- 1 x lemon, juiced
- Salt & pepper, to season
- Extra virgin olive oil
Preheat your oven to 180C. Cut the very top off the garlic bulb so the cloves are just exposed. Drizzle over a dash of olive oil, season with salt and pepper and wrap in tinfoil.
Add the pumpkin to an oven-proof dish. Drizzle over olive oil and mix to cover. Put the wrapped garlic bulb in the dish and place it in a preheated oven for about 45 minutes, or until the pumpkin is tender. Cool to room temperature.
Squeeze the garlic cloves out into a blender then add the chickpeas, tahini, lemon juice and a good seasoning of salt and pepper. Blend while slowly pouring in a steady stream of reserved water until a desired consistency is reached. I like my hummus a bit chunky… Finish with a drizzle of extra virgin olive oil and a sprinkling of paprika (if allowed) or cumin (if desired).
In other news, I tested chillies and other red peppers (such as smoked paprika) and didn’t seem to have a reaction, despite watery eyes after three months spice-free! My food world is slowly opening up. Cuisines such as Turkish and Mexican (if I omit the dairy) are based around the foods I can have.
Just to update, my current list of tried and tested foods – other than those already allowed on the hypoallergenic diet – is as follows:
YES Wheat, eggs, tomatoes, capsicum/bell peppers, chillies/other red peppers
NO Cheese, yoghurt, vinegar
I’m glad to see more on the ‘yes’ side than the ‘no’, but because I feel so good while on the hypoallergenic diet, some of the newly allowed foods will become more of a treat rather than a daily diet addition.
This weekend I’m trying out eggplant. Baba Ghanoush here I come!
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