Just a CHIP off the old HUMMUS block.

There’s just something so comforting about chips and dip.  And that’s what we love about comfort food, right?  It makes us feel good.  As many of us Bubble Children know, that’s frequently the opposite with most “comfort” food, as it is typically comprised of wheat’s mom, dad, brother, sister, and second cousin removed, and overwhelming levels of lactose and its dairy counterparts.

One dip that is dairy- and (should be) gluten-free is that good ole’ mediterranean classic: HUMMUS.

What I meant by “should be” is that hummus is classically composed of the basics of garbanzo beans, a little bit of olive oil, lemon juice, and garlic.  That’s it.  What happens when we buy store-bought brands, is that for whatever reason (shelf-life, capitalistic fillers, and the like) we get some wheat or partially hydrogenated lard substance plus gluten-binding agent in the mix.  Why?!  Because.

The great news is that that delicious, creamy, and oh-so-healthy dip is extremely easy to make!  All it takes is a can of beans, some seasoning, a food processor, and about five minutes of your time.

One other thing that can go awry for Bubble Children in their quest for the protein-packed, fiber- and flavorful HUMMUS DIP is that it is frequently served with pita chips.  Pita chips are baked pieces of pita bread.  “Bread”, as in the sense of the wheat-flour variety.  Aka- NOT gluten-free.

MORE GREAT NEWS!!  You know what tastes amazing with hummus and is just about as easy to make as the dip itself?  SWEET POTATO CHIPS.  Their sweet, soft, yet crunchy on the outside consistency provide a beautiful complement to that savory, creamy, slightly garlic-y lemon-y joy that is the dip of hummus.

Wanting some comfort food now?  It’s easy.  Here you go:


1 can garbanzo beans, drained (I use organic)

2 cloves garlic, minced

juice of 1 lemon

1 tsp. cumin

1/4 tsp. turmeric

1/2 tsp. sea salt

2 tbs. olive oil + 1 tbs. to top

paprika to top

Preparation time: 5 minutes

Serves: 3-4

1. In a food processor, combine garbanzo beans and minced garlic until pureed.

2. Add in lemon juice, spices, and salt.  Gradually blend in olive oil, and combine until creamy.

3. Scoop into serving dish and make a little divot in the middle of the dip.  Fill with remaining tbs. olive oil, and sprinkle with a touch of paprika to make look even more appetizing.



2 sweet potatoes, sliced into thin pieces

2 tbs. olive oil

1 tbs. sea salt

Preparation time: 3 minutes

Cook time: 25 minutes

Serves: 4

1. Pre-heat oven to 425 degrees Fahrenheit.

2. Lay sliced potatoes on an ungreased baking sheet, and top with olive oil, and sprinkle with sea salt.  Move around on the pan until each piece is equally coated and there is no overlap.

3.  Bake for 25-30 minutes, or until edges just begin to get dark brown on a few pieces.

And there you have it, ladies and gents.  Chips and dip.  Way healthier, way fresher, and completely Bubble Child allergy-free.  Now that’s what I call comfort food!


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Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

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