When Harrisons allergies were first diagnosed a lot of our favourite foods were off limits, and a lot still are.  One of the joys I have found living with Harry’s allergies is inventing safe alternatives for him and us to enjoy together, so no one is ever missing out.  I also like to try and make a lot of our recipes free of the top 14 UK allergens and this recipe is no exception.  I, like many, have been an avid hummus fan in the past, you name it I’ve tired it, with the exception of chocolate hummus, no one needs that in their life. I would even go as far as to call myself a hummus connoisseur, mint and pea, sweet chilli, caramelised onion, I left no hummus stone unturned.  So you can imagine the hummus shaped hole that was left in my life when Harrison was diagnosed with being allergic to both sesame and chickpea!  Finding an alternative that hit the spot and was safe became top of the recipe inventing list, and this recipe has stood the test of time. It’s my first go to when I get that hankering for the greek dip, and I really hope you like it too!

Ingredients

1 tin Cannellini beans drained
2tbls Sunbutter or Soya butter
the juice of half a lemon
1 garlic clove minced
2tbls Olive oil
1/2 tsp cumin
pinch of salt
pinch of paprika

method
1) in a blender mix on high the lemon juice and sun or soy butter until combined
2) add the Cannellini beans and blend on high for 1 minute
3) add the remaining ingredients and blend on high for a further two minutes
4) if the mix is a bit thick add cold water a tbls at a time.
5) serve with a sprinkle of paprika on the top!

I’ve also used this recipe to recreated some old classics! try throwing some pea and mint in or a touch of sweet chilling sauce!