I’m a big fan of hummus. But lately I’ve been avoiding store-bought hummus because my body doesn’t digest garlic well anymore. So here’s a recipe from my own clippings collection that omits the garlic entirely (author unknown). I follow it loosely—so go ahead and experiment with it!
Ingredients
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1 can (15 oz) chickpeas
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4 tbsp tahini
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1 tsp cumin powder
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Pinch of paprika
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¼ tsp salt
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Juice of half a lemon (up to one lemon, depending on ripeness and season)
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1 tbsp olive oil
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2 tbsp cold water
Instructions
- Strain chickpeas and rinse thoroughly.
- In a blender, food processor, or with an immersion blender, blend all ingredients.
- Like your hummus smoother? Like it nuttier? Use heaping tablespoons of tahini. Not enough kick? Increase the salt and lemon, or try lime. Keeps in the fridge for a week.
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