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chgomom

Hummus?

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Well, it may be, but from what I've read hummus ingredients differ from brand to brand. Which brand is it? Post the ingredients if you want.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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Riceguy is correct, if its the hummous its either you have another allergy perhaps.(wouldn't be my first guess).. or just that brand or it has gone off. (more later)

Its also ridiculously easy to make your own...no actual cooking

If you buy tinned chick peas (just water and salt added) you can make hummous in seconds in a processor or better still a hand held whisk/processor.

Its just chick peas, olive oil, garlic, lemon juice

There are 101 different variations ... the most common being bi-tahini, literally with tahini which is just ground sesame seeds and oil.... but adding tahini makes it go off very quickly....(literally in a day) and its a specific bacteria that happens with sesame. This could be the cause of your problems.

When I make my own I usually cheat and add sesame oil.... 1/2 teaspoon max per cup of chick peas...

you can also add cumin, coriander and grilled red pepper for instance in different varaitions.... non of these take more than a minute or so to prepare unless you count grilling peppers or sesame seeds ....


Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

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Also, it could be cross contamination. Most companies that make hummus also make foods that contain wheat. Definitely make your own.


Nothing

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Also, it could be cross contamination. Most companies that make hummus also make foods that contain wheat. Definitely make your own.

This really is one of those foods that even a non cook can make blindfolded... and if you start from tinned chick peas you are always going to have fresh and uncontaminated hummous.


Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

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maybe you have got a problem with one of the other ingredients? I can't eat loads of garlic for example.

gfp - when you make your own, I assume you drain the chick peas?


Susie from Coventry, UK

IBS & GERD 2000

Screened for coeliac disease as sister has it - negative blood test

Nov 2005 positive blood tests

January 2006 dx by biopsy

gluten-free and dairy lite since then

I am also neutropenic, anaemic and have hypothyroidism

Feb 08: free protein S deficiency; candida overgrowth; adrenal exhaustion

'My grace is enough; it's all you need. My strength comes into its own in your weakness.' 2 Corinthians 12

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maybe you have got a problem with one of the other ingredients? I can't eat loads of garlic for example.

gfp - when you make your own, I assume you drain the chick peas?

Yep, I usually rince them after then just stick em in the blender.

I mean its seriously easy..... everything else is in optional amounts.... like you put olive oil in until its the right consistency/taste... same with garlic etc. so you can't really go wrong.. you just make it how you want it.... its not like baking where the finished product bears no resemblance to what goes in the oven ... you actually get to see/taste and adjust accordingly....


Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

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Guest nini

at the gluten-free food demo we've been doing at different health food stores this month, we use canned chick peas (garbanzo beans), tahini, garlic, olive oil, lemon juice, fresh cilantro, cumin, and paprika... very simple...

when I make it at home I use plain yogurt instead of tahini and I don't use cumin... there are so many varieties you can make, you can even make it with canned black beans or pinto beans... I've even seen people add salsa to it or just the habanero peppers for some heat...

I also make a quick flat bread to dip in it from any gluten-free all purpose flour mix, water, applesauce, baking powder, baking soda and xanthan gum... mix it to a pancake batter consistency and fry in pan like a pancake... (I don't have specific measurements I just "eyeball" it"!)

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You can use any nut butter in hummus to replace the tahini, and it'll taste good. In a pinch I've used sesame oil instead of olive oil with some cashew butter for texture and it turned out great. Different, but great.

As for me, however, I have a terrible time digesting chickpeas. Not an "intolerance," just an ordinary legume thing. I never had to avoid them until these GI symptoms appeared, just like I never avoided spicy foods, or anything else for that matter...now the list of things I sub-concsciously avoid is a mile long. Cucumbers, green peppers, beans, dahl, chickpeas, hummus, etc. Hope I can go back to them once this stomach stuff is resolved.

In the meantime, any gas I get makes me feel super bloated and nauseous, regardless of the source.

gfp-

Thanks for that bit of info about tahini. I never knew. Do you know more about it? Is it something in the butter, or does it apply to the oil, too? I can't imagine it would, but you never know. If so, I suppose the sesame oil innovation would last much longer than the tahini version.


Enterolab:

Fecal Antigliadin IgA 20 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 9 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score 1223 Units (Normal Range <300 Units)

Fecal Anti-Soy IgA 18 Units (Normal Range <10 Units)

Serologic equivalent: HLA-DQ 3,3 (Subtype 8,7)

Gastritis dx 10/24

Eosinophilia of large bowel dx 10/29

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OK for the ingredients

Brand: Mediterranean Cuisine Hommus

With Spinach

(all Natural Ingredients)

Chick Peas, water, sesame tahini, spinach, fresh lemon, fresh garlic, and sea salt


Quod me nutrit, me destruit

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spinach? makes me wonder, what with the e coli outbreak. You probably didn't get enough to make you REALLY sick with it being an ingredient in a spread, but it just makes me wonder.

I'd take GFP's and nini's advice and make your own. I'm gonna try it soon myself :)


dx by blood test and biopsy April 2006.

gluten free since, and avoiding dairy.

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spinach? makes me wonder, what with the e coli outbreak. You probably didn't get enough to make you REALLY sick with it being an ingredient in a spread, but it just makes me wonder.

I'd take GFP's and nini's advice and make your own. I'm gonna try it soon myself :)

If it's spinach from a non-U.S. source, then I guess there wouldn't be an e coli concern.

But with regard to ingredients, just because you weren't sensitive to something before doesn't mean you can't suddenly have a problem with it. This seems quite common if not universal among Celiacs.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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I have been eating Athenos when I am traveling.......and no problems....I ahve started making my own though, it really is S I M P L E!!!!! You can add grilled eggplant, or jarred olives or peppers, roasted red or the sandwich slice peppers......the others have already stated the ease of it......go for it and just add until you have the right texture and taste for you.....all you need is a food processor and a can of chickpeas....fabulous!!!!

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I read somewhere that ATHENOS brand hummus is safe.. is this true?

athenos and cedars are both gluten-free.


coleen

diagnosed 1/2005

gluten free since 1/2005

XVEGANX

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Yep, I usually rince them after then just stick em in the blender.

I mean its seriously easy..... everything else is in optional amounts.... like you put olive oil in until its the right consistency/taste... same with garlic etc. so you can't really go wrong.. you just make it how you want it.... its not like baking where the finished product bears no resemblance to what goes in the oven ... you actually get to see/taste and adjust accordingly....

Do you use just a regular blender....one that you would use for shakes, drinks, etc?


Megan

Diagnosed Celiac in Feb 2004

Boston, MA

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Riceguy is correct, if its the hummous its either you have another allergy perhaps.(wouldn't be my first guess).. or just that brand or it has gone off. (more later)

Its also ridiculously easy to make your own...no actual cooking

If you buy tinned chick peas (just water and salt added) you can make hummous in seconds in a processor or better still a hand held whisk/processor.

Its just chick peas, olive oil, garlic, lemon juice

There are 101 different variations ... the most common being bi-tahini, literally with tahini which is just ground sesame seeds and oil.... but adding tahini makes it go off very quickly....(literally in a day) and its a specific bacteria that happens with sesame. This could be the cause of your problems.

When I make my own I usually cheat and add sesame oil.... 1/2 teaspoon max per cup of chick peas...

you can also add cumin, coriander and grilled red pepper for instance in different varaitions.... non of these take more than a minute or so to prepare unless you count grilling peppers or sesame seeds ....

thanx gfp for that, never tried makeing my own and i LOVE hummus and falafel. im gonna give it a go tonight.


married with 3 boys, maclain, dylan and finlay. symptoms for more than 10 years but only diagnosed may 06. lactose and casien intolerant may 06.

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