Description
This oil-free garlic hummus is for anyone who love garlic and hummus with a bit of kick. This delicious dip or spread goes beautifully with fresh and grilled veggies, like Grilled Eggplant with Hummus and Tomatoes, as well as crispy Oven-Baked Tortilla Chips. #hummusrecipe #oilfree #healthyveganrecipes #danielfastrecipes #nooil #wfpbÂ
Ingredients
- 1 15-ounce (425 grams) can low sodium (or no salt added) chickpeas
- 1/2 cup (118 ml) liquid from the can of chickpeas (or water from the boil)
- 2 garlic cloves, chopped
- 1/4 cup (59 ml) lemon juice
- 1/3 cup (30 ml) sesame tahini
- 1/2 tsp (2.8 grams) cayenne pepper
- 1 tsp (5.7 grams) ground cumin
- salt to taste (I used 1/2 tsp salt)
Instructions
Drain and measure about 1/2 cup (118 ml) of the liquid from the canned chickpeas, discarding the remaining liquid. Put drained chickpeas and 1/2 cup (118 ml) of the liquid along with the remaining ingredients into a high-speed blender and blend until creamy. Salt to taste and serve with raw veggies or Oven Baked Tortilla Chips.
Note: If you want a milder garlic flavor, use roasted garlic: Wrap 4 peeled cloves of garlic in foil and bake for 30 to 35 minutes at 375°F (190°C) or until soft. Remove, cool to room temperature, and add to the blender.
Notes
EQUIPMENT / SUPPLIES
- Can opener
- Strainer
- Measuring cup
- Measuring spoons
- Blender
- Prep Time: 10 minutes
- Category: Snacks
- Method: Blender
- Cuisine: Mediterranean