Hummus Without Garlic – Perfect Every Time

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).


14 responses to “Hummus Without Garlic – Perfect Every Time

  1. Bless you for this, I have the same problem with Garlic but I love hummus. I can’t wait to try it

  2. Wendy - SJerzGirl

    I want to try this. I love chickpeas, but I detest garlic. But, I know what you’re going through. My mother couldn’t digest onions or even have anything that onions had touched without serious discomfort. I was wondering, though, what you think of my adding some hot sauce (just a hint) and grated parmesan cheese to the blend?

    • That is an AWESOME idea, Wendy! I can’t believe I hadn’t thought of it. You’ve put me on a track to try different flavour combinations, like maybe adding some black olives to make a hummus tapenade!? How do you make your hot sauce? 😀

  3. Just made the hummus for my hummus-loving community group and it is delicious! I bet they will love it! I made it just like you said and it turned out perfect! Who needs gawlick?? By the way, to mix the tahini in the jar since the oil was on the top, I used my immersion blender and it made it so much easier than trying to stir it all up. Thanks so much for sharing this recipe!

  4. Thank you so much for sharing this recipe! Just tried it out – easy and very tasty!

  5. I enjoy what you guys are up too. This sort of clever work
    and reporting! Keep up the terrific works guys I’ve added you
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  6. So glad I found this! I had been wanting to make hummus for forever but we’d recenly moved and I couldn’t find all the parts to my food processor (since it ONLY gets used for hummus, of course).. finally, about a month later I was ready to go and in the mood for hummus but then realized I had no garlic. We are a garlic loving family with no allergies so I don’t know how that happened. I have never in my life run out of garlic! Anyway, I followed your recipe but also added a decent amount of red pepper flakes. Nice kick and I only missed the garlic a tiny bit.

  7. Didn’t eat hummus cause my hubby has a very sensitive nose where garlic is concerned. I made this and wow, I have eaten hummus the last four days. YAY!!

  8. My hummus made exactly from your recipe turned out great (so did the guacamole by the way). Thanks from a happy vegetarian who can’t eat alliums and who got a blender for Christmas :-).

  9. Jennifer Malcome

    Thrilled to find this recipe! I’ve been wanting to make my own hummus since the recent listeria outbreak with Sabra hummus, plus I recently found out I should not be eating garlic. Just made it, and it tastes wonderful! Thank you! And I understand there’s a guacamole recipe too? I’ll be checking that out as well 🙂

  10. I am so tickled that I found a recipe without garlic. I have been very sensitive to garlic and onion and I am actually glad to hear that there are others like me. It really requires making most things myself. I just made up a hummus this week with chickpeas and artichokes from a jar with lots of parsley and slivered almonds. I used a blender and had to add a lot of water to get it to blend. I will use my immersion blender next time. I have never taken it out of the box. Whoo hoo! I am going to try an olive one too. Any other ideas?
    Hearts of Palm? roasted red peppers?

  11. Just made your AWESOME hummus! I have always wanted a great tasting and healthy dip for raw veggies but just about all have garlic!! This is a delicious, and healthy, recipe. I added roasted red peppers the second time I made it and it was fantastic. Thank you 🙂

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