Serves 6; preparation time 10 minutes (if cooking the chickpeas there is additional soaking and cooking time)
This delicious hummus recipe from The Eczema Diet can be used to accompany crackers and vegie sticks, use a dollop on salads or spread it onto sandwiches or toast for a protein-rich snack, breakfast or lunch.
Place all ingredients into a food processor and blend until smooth. Add a splash of water if a thinner consistency is desired. Hummus will last for 4–5 days in the refrigerator if stored in a sealed container.
Makes 2 small jars; preparation time 10 minutes
This delicious protein-rich, alkalising spread is perfect for special occasions. Spread it onto plain rice crackers or use as a dip for vegies sticks. It’s great on sourdough toast and sandwiches, or add it to gluten-free pasta for a quick meal. Eat in moderation ... this dip can be quite addictive!
Cut half the stems off the parsley, wash the leaves in a bowl of water and shake off excess water before placing them into a food processor. Add the remaining ingredients and blend well. The dip will last for 4–5 days in the refrigerator if stored in a sealed container.
NOTES (for both recipes)
Breastfeeding: if you are breastfeeding a baby who is windy or has colic, you may need to avoid using raw garlic and spring onions.
If you have eczema or salicylate sensitivity use rice bran oil. If you don't have eczema or salicylate sensitivity you can use extra virgin olive oil. If you have acne favour e.v. olive oil as it does not affect oil content of the skin.
Parsley Pesto is not suitable if you have a nut allergy.
Both recipes are from:
Re-printed with permission.