If the commercial hummus was produced at the same place as other sauces
like tzaziki (spelled very wrong) which is a yogurt sauce, there could be
contamination.

I make hummus at home using  a can of white kidney beans instead of
chickpeas. Use lots of fresh lemon, garlic and tahini (sesame paste, I
don't know what you would substitute). And salt and pepper.

There can be sesame oil in chinese food, any reactions to that in the
past?

Lori Redman

psam ordener wrote:

> Another possibility is legumes - chick peas are in the same group as
> peanuts.
>
> psam
>