One of the foods I miss most since limiting my intake of high salicylate foods is hummus. In previous times I would have eagerly dolloped a spoonful of this tahini-laden dip onto my salad or quinoa bowl in order to add a little creaminess and tang. Unforutanety, cummin and tahini – a paste made from sesame seeds – are not ingredients I tolerate well so I decided to whip up a low salicylate version that wouldn’t bring on itchiness or a migraine. Perfect for spreading on crispbreads and veggies, adding to wraps, or as an accompaniment to meals, this light, ultra-smooth dip is both easy to make and guaranteed to tickle the tastebuds.

Enjoy xx

Homemade Hummus

Lightly adapted from With Sweet Honey

Makes about 1 cup

Equipment

• Blender
• Measuring cups
• Measuring spoons
• Saucepan
• Storage container

Ingredients

1 can chickpeas (rinsed and drained)

1/2 tsp baking soda

1/4 clove garlic

3 Tbsp sunflower oil (plus more for drizzling)

1/2 tsp citric acid (and an extra 1/2 tsp if you enjoy a really tangy flavour)

3 Tbsp cashew butter*

1 Tbsp water

Generous pinch of salt

1 Tbsp Chives (finely chopped)

1 Tbsp roasted unsalted cashews (roughly chopped)

Method

1.) Place chickpeas and baking soda in a saucepan. Cover chickpeas by several inches of water, then bring to the boil over high heat. Cook for 20 minutes or until chickpeas are quite soft. Using a strainer, drain chickpeas and run under cool water for 30 seconds.

2.) Place chickpeas, garlic, oil, citric acid, cashew butter, salt and water into a blender and blitz until smooth and creamy.

3.) Taste the hummus and add a little more oil if you desire a smoother consistency.

4.) Scrape hummus out of blender and place into a small bowl. Drizzle a layer of oil on top and sprinkle with some chives and chopped cashews.

5.) Serve as a dip with veggies, as a spread on wraps, sandwiches and crackers, or as a welcome addition to a salad.

Store leftovers in an airtight container (topped with a layer of oil) in the fridge for up to 4 days.

*While cashews have historically tested low for salicylates, more recent tests (Malaker et al. 2017) which retested with free and bound salicylates found cashews to be in the high category. Most people tolerate cashews well, while others may be prone to a reaction, in which case, avoid dish in future if you do find you experience any adverse affects.