Trying to transition off the GAPS diet has been slower than I imagined, but that's fine, to be honest we kind of like eating this way now!
This week we attempted to introduce chick peas again for the third time and SUCCESS!!! No reactions :-)
I wanted to make something we could have a little of each day (rather than baking a cake that we might binge on!) and as I'm always looking for probiotic foods to add to a meal I came up with this hummus recipe, but... Well it's not really hummus because I didn't have any tahini. We used peanut butter instead, but actually I think I might like it even more this way...
400g soaked, cooked and cooled chick peas
4 tbsp live Greek yoghurt (bonus points if you make your own)
2 tbsp peanut butter (bonus points for making your own with soaked and dehydrated nuts)
Juice of half a lemon
1 clove of garlic
1/4 tsp sea salt
A good glug of olive oil until the texture looks right
Pepper to taste
Adding the yoghurt provides probiotics to help colonise your gut and also makes it mild enough for children to enjoy.
Obviously you could make it with tahini instead of the peanut butter, but we really liked this unique flavour. It's mild enough that it goes with everything and makes a perfect base to add other herbs and spices to for more variations on a hummus-y theme.