The aromatic smell of it roasting in the oven, the sharp and pungent taste of it smeared on a piece of freshly baked bread, the lingering aftertaste on your skin… ah garlic, how I miss thee.
Many people in this world cannot eat garlic. And it’s not from disliking the taste, or are they vampires. Allergies to garlic (and the allium family) do exist in varying severity. On the allium allergy spectrum, I’d say I’m in the middle. I wouldn’t keel over and die, but the few hours after consuming onion or garlic will be painful while my body tries its best to digest whatever I’ve eaten.
So with this unfortunate business, how am I to enjoy things like pesto and hummus?
Do it without the garlic, of course! For the past few years, I’ve been whipping up this garlic-free hummus that isn’t lacking in taste or substance. It’s perfect every time.
How to make it
In a blender, food processor, (don’t have either of those) or with an immersion blender (bingo), whiz up the following ingredients:
- 1 can chickpeas – do not drain but rather, spoon the chickpeas into a bowl so that you retain some of the juice (cans at around 500 ml)
- 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
This makes enough to fill a large yogurt container (750g)… The beauty of this recipe is that you don’t have to follow it to a T. Like your hummus smoother? Like it more nutty? Use heaping tablespoons of tahini. Not enough of a kick? Up the salt and lemon, or try lime!
Serve with toasted pita bread, corn chips, or spread in a sandwich! Keeps in the fridge for a week (or longer… but I wouldn’t recommend it).