Creamy Hummus Recipe Without Garlic
This creamy hummus recipe is so delicious you’d never know it doesn’t contain garlic. I also share a secret ingredient that replaces raw garlic perfectly without making you smell. This recipe is oil-free, vegan, and gluten free.
Equipment
- Food Processor
Ingredients
- 1 400g Can Of Chickpeas (Drained And Rinsed)
- ¼ Cup (60ml) Of Tahini
- ⅓ Cup (78ml) Of Fresh Or Bottled Lemon Juice
- 1 Teaspoon Of Maple Syrup
- 1 Teaspoon Of Sea Salt
- 1 Teaspoon Of Onion Powder Or Granules
Garnish With
- A Pinch Of Ground Black Pepper Or Paprika
Instructions
- Add all of the ingredients to the bowl of a food processor and give it a quick blend until you are happy with the texture of the hummus.
- If you want a smoother hummus, add cold water or extra lemon juice a little bit at a time to the food processor and process for a few seconds. Repeat until your hummus is a smooth paste.
- Note: If you do want to create a more traditional-tasting hummus and do want to use garlic, you can add 3 garlic cloves to the recipe.
- If you want to include garlic in the recipe without smelling of garlic, add 1-2 teaspoons of garlic powder or garlic granules to the recipe. Garlic powder has been dried which means the smell has been neutralized.
- This recipe is the best hummus when it comes to a traditional plain tasting hummus. If you want to add a bit more flavor and spice to the recipe, add 1 teaspoon of ground cumin or paprika to the recipe. Other great additions are chili powder or curry powder.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it.
Nutritional Information: The nutritional information is for one serving of the recipe.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.
Other Equipment
You can also make this recipe with an immersion blender or a regular blender.