Hummus Without Tahini
- Preparation time: 5 minutes
Ingredients
Ingredients to be puréed:
- One 15.5-ounce can of garbanzo beans (chickpeas) or 1⅔ cups cooked chickpeas
- 2-4 tablespoons garbanzo bean liquid
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and quartered (or 2 cloves roasted garlic)
- ¼ teaspoon salt
- Dash of black pepper
- ⅛ teaspoon paprika
Ingredients For Garnish:
- 1 tablespoon olive oil
- Dash of paprika
- 1 tablespoon finely chopped fresh parsley (optional)
Instructions
-
Drain the garbanzo bean liquid into a small bowl and set aside.
- Place drained garbanzo beans, lemon juice, 1 tablespoon olive oil, garlic, salt, pepper, and ⅛ teaspoon paprika in a food processor.
- Process until smooth.
- If needed, add the garbanzo bean liquid 1 tablespoon at a time until soft, creamy consistency is reached.
- Remove to a shallow platter or bowl.
- Drizzle with olive oil.
- Garnish with paprika and optional parsley.
Comments
This recipe is for those who have sensitivity or allergic reactions to tahini, which is made from sesame paste. If you are not allergic to tahini you should try my Hummus recipe.For a more mellow garlic flavor try substituting roasted garlic for the raw garlic.