Recipes - Egg-Free Dairy-Free Nut-Free

This recipe comes after many attempts at trying to prepare an edible hummus that my pea and bean allergic son could eat and I could prepare without contaminating my kitchen (I hate to label my own food with a "may contain" sticker).  As with the peanut-free / sesame-free hummus, to make this recipe really work you need a Magic Bullet to mix it up nice and smooth.

Now, be prepared for some serious preparation time with this recipe. Preparing Soy-beans will involve soaking the beans over night and then cooking them for a number of hours. Follow the preparation directions on the soy-bean bag but increase the cooking time slightly (an additional hour) so that the beans can be squished fairly easily and are not hard.  Not too soft that the beans start to hold too much water or your hummus will become runny.  The cooked soy beans can also be packed and frozen for later use.

• Quarter cup of minced Garlic. Preferably Spice World.
• Half a cup of quality Olive Oil.
• 540ml / 19fl oz of Soy Beans (in place of the chick-peas)
• 1/2 tsp of salt (or to taste)
• 1 tsp of fresh ground pepper (or to taste)

In a small frying pan, mix together the oil and garlic and cook until the garlic is deep brown, close to a burning point but not burned.

Mix the garlic & oil mix with the soy beans, salt, and ground pepper. Mix in the Magic Bullet until the mix is smooth and even. If you can't shake the Bullet hard enough to mix all the contents, add a little more soy.

For best results refrigerate overnight or eat immediately for a warm treat.

If you are looking to alternative to that horrible thing they call "tofu", you can try making patties out of the hummus and frying or grilling them.  These make great burger alternatives and have way more flavour than anything I've seen in the Tofu isle.