Low Amine Hummus

Low-Amine Hummus (gluten-free, soy-free, dairy-free, egg-free, fish-free, tomato-free, paleo, low-fat, low-carb, vegetarian, vegan) photo

Low-Amine Hummus (gluten-free, soy-free, dairy-free, egg-free, fish-free, tomato-free, paleo, low-fat, low-carb, vegetarian, vegan).

Low amine hummus is delicious, and ridiculously easy.

Have you been buying tiny containers of hummus at the store for $4 – $6? You’ve been overpaying. By a LOT. You can fill that same container of store-bought hummus with homemade humus for about 40 cents… If even that.

In addition to that, store-bought hummus is full of amines. Often, they use high amine ingredients such as lemon juice, olive oil, roasted peppers, MSG, and worse. Making a low amine hummus is both easy and much better for your amine-free lifestyle.

Serves: 10+ hungry people

Time to Cook / Prep: 15 minutes (minus the 5 hour simmer)

1 1/2 C dried chickpeas / garbanzo beans

1/2 C tahini

8 cloves garlic

1 tsp ascorbic acid

1/4 C dried or finely minced parsley

1 C water

1/4 C safflower oil

1/2 – 2 tsp salt, to your taste


  • Start this process early, it takes a while.
  • Sift through chickpeas to make sure there are no stones or grit that made it in the batch.
  • Fill a large pot with water and add chickpeas. Turn to high, bring to a boil, then reduce to warm/low, or a low simmer.
  • Let them cook for about 4 hours, or until they are completely tender. If there is any grittiness or hard spots left in the chickpeas, the hummus will end up tasting chalky/gritty. We left the roommate home to make sure we didn’t burn down the house and did errands while the chickpeas did their thing.
  • Drain chickpeas.
  • Add garlic, tahini and chickpeas to a food processor. The chickpeas should come up to the top of the food processor. Add water, oil, salt, and ascorbic acid (or lemon juice).
  • Start processing. Add water, little bits at a time, as necessary to keep hummus moving in the food processor.
  • Hummus should achieve a creamy, smooth consistency. Taste, and adjust salt and citrus as necessary. Add parsley and blend until mixed in.
  • Serve hummus with flatbread or some other “scooping” food, and garnishwith parsley and a drizzle of oil over the top.
  • You can alter this recipe by adding more garlic, taking garlic out, adding carmelized onion, roasted peppers, fresh jalapeno, roasting garlic, or anything else that sounds tasty to you.
  • Store in fridge or give to friends.
  • Do not freeze hummus. Defrosted hummus is just about the weirdest thing ever. Trust me, I’ve tried it. Twice.
  • Also… Please don’t use canned garbanzo beans. The flavor and texture is all wrong. Plus, canned beans are higher in amines.
Low-Amine Hummus with Carrots and Celery (photo)

Low-Amine Hummus with Carrots and Celery.

AMINE BREAKDOWN:

Very Low Amine: garbanzo beans / chickpeas, garlic, ascorbic acid, parsley, water, salt

Low Amine: safflower oil

Very High: tahini (if you want to reduce the amine content further, you can reduce the amount of tahini in the hummus, but it does affect flavor. I have not found a good sesame substitute yet. If you know of one, please let me know!)

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6 CommentsLeave a comment

  1. […] the marinade. Garlic spears have a mildly garlic flavor with an asparagus-like texture to them. The low amine hummus spread is easy to make, but is best made the day before, for the sake of […]

  2. […] with low amine pesto or low amine hummus […]

  3. I’m very new to the amine diet so I have been trying to make lots of things as substitutes. I just made raw cashew butter – maybe that would be a good tahini sub

    • Texture-wise, totally! Not so much on the flavor, but I like where this is heading!

  4. the recipe calls for ascorbic acid …. are you talking about something like Fruit Fresh or something else altogether?

    • Go to GNC or other supplement store and buy ascorbic acid as a supplement – no buffer, no other ingredients. Just straight up. 🙂


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