Garlic-Free Hummus Recipe

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!
  • 1 can (15 oz) chickpeas
  • 4 tbsp tahini
  • 1 tsp cumin powder
  • Pinch of paprika
  • ¼ tsp salt
  • Juice of half a lemon (up to one lemon, depending on ripeness and season)
  • 1 tbsp olive oil
  • 2 tbsp cold water


  1. Strain chickpeas and rinse thoroughly.
  2. In a blender, food processor, or with an immersion blender, blend all ingredients.
  3. 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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