Best Hummus without Garlic
This is the best hummus without garlic recipe. Easy to make, incredibly creamy and delicious, and ready in 10 minutes.
Servings 10
Calories 15kcal
Equipment
- Food processor
Ingredients
- 1 can chickpeas reserve the liquid, Note 2
- 1 tablespoon olive oil
- 1 tablespoon lemon juice more to taste
- 1 heaped tablespoon tahini
- 1 teaspoon fine sea salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- ½ teaspoon smoked sweet paprika
- nigella seeds to sprinkle on top
Instructions
- Place chickpeas, olive oil, lemon juice, tahini, salt, cumin, coriander, sweet, hot, and smoked paprika in the food processor.
- Blend until really smooth, scraping the walls of the food processor a few times in between. Add some liquid from the can, little by little, to obtain the desired consistency. Start with about ½ cup and only add more to reach the desired consistency.
- Adjust the taste with more salt and lemon juice if necessary.
- Transfer to a bowl and sprinkle with nigella seeds before serving.
Notes
- The recipe makes 350 g/ 12.4 oz hummus, so one portion would be 35 g/ 1.2 oz. That is one slightly heaped tablespoon of hummus.
- Soak the chickpeas overnight or up to 24 hours in plenty of water. Drain, rinse and return to the pot. Cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are really soft; it will take more than one hour, depending on the size and age of the chickpeas.
Nutrition
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg