Now that summer is officially upon us, it is the perfect time to think about party food. Barbecues and pool parties create the most relaxed backdrop for finger foods such as sliced watermelon, chips, guacamole and hummus.

When you’re an allergy mom and accept an invitation to a party, gone are the days of responding as a passive guest. Our new normal includes a thoughtful, interactive process of planning food items with the host.

You request that your child’s allergens not be used in any dishes, if possible.  You bring/make food that is safe to eat. There is almost always a potluck table.

Luckily, we have a supportive group of family and friends who are willing to accommodate our needs and keep our daughter safe and included. Before her diagnosis, we used to love eating hummus. But since she is allergic to sesame seeds and tahini, we had to give up eating it together as a family. I have been experimenting with various alternatives without the use of tahini but with mediocre results until now.

A few weekends ago, we were invited to a friend’s birthday party. I was wondering what to bring and found this Cannellini Bean Dip recipe from Jacques Pepin’s new book, “Heart and Soul”. I decided to give it a try.

It was very easy to make with simple ingredients. And since we used canned beans, it took only about twenty minutes to prepare.

The cannellini beans impart a mild earthy flavor similar to garbanzo beans used in traditional hummus. I add an ice cube and yogurt to create a smooth, creamy texture. A generous squeeze of lemon tie all the flavors together.  Pepin’s recipe also uses bread as a thickener which adds a great deal of depth to this dish. If you use crusty fresh bread, make sure the crusts are cut off and only use the soft parts. This will make it easier to blend together unless you have a very high powered blender.  If you cannot eat gluten or dairy, I’ve included options for making it without these ingredients. I’m very happy to report that the dip tastes just as flavorful as the original version.

As I was milling around the serving table,  I overheard a few women talking about my dip. They were commenting that it was good. And they were wondering if it was homemade?  I chimed in and confessed that it was mine and “yes, it was homemade”. “Is this really hummus?”, one of the mom’s asked me? “No, I replied, it’s bean dip”. ” It tastes so similar but I like it better than hummus!”, she replied back. And with that exclamation, I thanked them both and walked away with a smile which warmed my heart.

You see the funny thing about food is that it is powerful in the way that it connects all of us.  Flavors and smells can jog a memory or create a new one. There are certain foods such as sesame and hummus that have negative associations for my family.  However, sometimes, a stranger can say  “I like it better than hummus” and a negative association is turned into something positive. You can, in that moment, feel hopeful that there are other options out there that taste just as good.

Happy Summer!

Cannellini Bean Dip

Adapted from : Jacques Pepin, “Heart and Soul”

Serves 6

Free from: eggs, soy, tree nuts, peanut, sesame. Top 8 Free Option- *See Notes 

For the dip:

• 2 cans (15.5) cannellini beans, rinsed and drained. Reserve and set aside 1/3 cup of the beans.
• 2 small garlic cloves  crushed (about 1/4 teaspoon)
• 1 cup diced bread, packed, crusts removed (about 2 ounces)
• ½ cup olive oil
• ½ teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon yogurt
• 1 tablespoon fresh lemon juice, 1/2 lemon or to taste
• 1 small ice cube or 2 tablespoons water

Garnishes:

• 1/3 cup reserved beans (see above)
• 2 teaspoons olive oil (a few good glugs)
• ¼ teaspoon paprika (or to taste)
• 1 teaspoon parsley and/or cilantro, finely chopped
• sunflower or pumpkin seeds

Reserve 1/3 cup of the beans for garnish. Put remaining beans in a food processor or blender. Add all remaining ingredients, and process until very smooth, for at least one minute, scraping the bowl with a rubber spatula a few times to help combine ingredients.  The dip should be creamy.

Taste and adjust with a pinch of salt, if desired. Pulse until mixed.

Transfer and smooth dip to a shallow medium size round serving dish.  Refrigerate dip for one hour – it will thicken once set. Let dip come to room temperature and garnish before serving. With the back of a spoon, smooth the dip like frosting, creating some grooves for the garnishes.

Place reserved beans along the curve of the bowl or in the center. Next, add the cilantro/parsley and a sprinkling of paprika. Add sunflower seeds or pumpkin seeds.

Drizzle with a few good glugs of olive oil. Sprinkle a bit of flaky sea salt on top.

*Notes-

• Make this dish up to a day before serving. See instructions above.
• For Top 8 Free options:  To make gluten free: Replace 1:1 with a gluten free bread. To make dairy free- omit yogurt and replace with 2 ice cubes or 3 tablespoons water.