Hummus without Tahini – Parsley Flavor (Sesame & Nut Free)
If you don’t like or can’t have tahini, this parsley hummus without tahini should be your bean dip of choice! It comes together in 10 minutes or less and is perfect for healthy dipping.
As many of you know, my little man (N) has a sesame seed allergy (you can read the story of how we found out at that link – we found out the hard way when he was 15 months old – aka, the worst day of my life). He’s allergic to nuts too, but sesame is far more severe and many people are completely unaware that it’s even a possibility.
People also don’t know that sesame can be found in things such as makeup (yes, really!) and vegetable oil. It can also be snuck into products as a “natural seasoning” or “spice” on an ingredient label.
Eating at Asian or Lebanese restaurants is out of the question for us. (We still do get our Lebanese carryout sometimes when it’s just the four of us. Thankfully his allergy is through ingestion and not inhalation and we’re all very aware and careful.)
Would you believe that many people don’t even know that there is sesame in hummus? If you’re one of these people, it’s okay! Let’s take a minute to chat about that, though. One of the main ingredients in hummus is tahini. In fact, I think tahini is what makes it hummus and not a “bean dip,” but we’re calling this recipe hummus anyways.
So, tahini. Tahini, if you’re unfamiliar, is basically just ground sesame seeds. If you were to make peanut butter with sesame seeds instead of peanuts, you’d have tahini.
I’ve said it more than once already and I’ll be preaching this until the day I die, but if you have a kid in school, please please please please educate them in the importance of washing their hands immediately after they eat and not sharing food. Please. Even if they just have an apple and pizza in their lunch or anything else you might assume is completely innocent.
On Halloween of this past year, N actually had a reaction after eating a breadstick from a local pizza place at a family member’s house. We called the place they ordered from and found that the restaurant offered sesame seed crust. So even though we were assured there was “NO WAY” there could be a sesame seed on the breadstick, we still ended up in the ER. My poor little Spiderman said, “Is this Halloween?” as we pulled up to the hospital. Instead of candy, he got a hospital gown and a popsicle.
I’ve never wanted my kids to live in a bubble, and I still don’t. But, as time progresses with this allergy, I find myself becoming more and more cautious (some would say crazy) about how we handle these allergies. If you don’t have a loved one with an allergy, count your blessings and please be patient and gracious to people who do. We literally live every day in fear. That sounds extreme, but fun events such as birthday parties, potlucks, and dining out? They all become stressful and anxiety-producing events.
You know what else isn’t fun? Telling your three-year-old that he cannot have the pizza and birthday cake at the party. It kinda sucks, to be honest. Of course, I know it could be worse and my intention isn’t to ramble and rant. I’m so thankful that I have a healthy boy and modern medicine and an EpiPen.
Anyyyyyyyways. Should we talk dip? Can you tell I’ve become slightly passionate about food allergies?
This dip doesn’t look like hummus, I know. If you’re going for something that looks and tastes more like hummus (even hummus without tahini), I would omit the fresh parsley in this recipe. I just love the flavor it adds. Plus the color is kind of perfect for St. Patrick’s Day, right?
If you’re allergic to sesame, I would absolutely love to hear from you and hear your story. I hope you like this hummus without tahini as much as we do.
Used in this recipe:
Looking for more nut-free dips?
Here’s a selection of some of my favorites:
- 16 ounce can of garbanzo beans, drained and rinsed
- 1 garlic clove, minced
- juice of one lemon
- 1/4 teaspoon salt (more to taste)
- 1/2 cup firmly packed parsley leaves (some stems are okay too)
- 2 tablespoons olive oil
- 2 tablespoons water
- Blend all ingredients together in food processor until smooth. Scrape down sides as needed.
- Store in airtight container in fridge for up to a week.
- Serving size: 2 tablespoons.
- If you’re going for something that looks and tastes more like hummus, omit the fresh parsley in this recipe. I just love the flavor it adds.
Nutrition Information:Yield: 10 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 246mgCarbohydrates: 13gFiber: 4gSugar: 2gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He can be weird about both parsley and garlic so I honestly did not think he was going to like it. Surprise, surprise, he loves it! He takes it in lunches with carrots.
Changes I would make: None are necessary.
Difficulty: Very easy.