Creamy Hummus without Garlic

A smooth and flavorful hummus without garlic.

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

Keyword dip, easy, hummus, low fodmap, Vegan, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 68kcal

1 (15 oz) can chickpeas, drained and rinsed
2 Tablespoons garlic-infused olive oil (or plain extra-virgin olive oil)
2 Tablespoons lemon juice (juice of about ½ a medium lemon)
2 Tablespoons tahini
2 Tablespoons water
3-4 ice cubes (or additional 2 Tablespoons water for low power food processor/blender)
¼ teaspoon salt
¼ teaspoon fresh cracked black pepper
¼ teaspoon smoked paprika
¼ teaspoon ground cumin

Optional: For the creamiest hummus, remove the skins of your chickpeas. Rinse the chickpeas, then place them in a large bowl of water. Roughly roll the chickpeas between your hands under the water. The skins should rise to the top of the water to easily remove them. Do not worry about getting every single chickpea skin as removing most of them will still result in a very smooth hummus.
Place all of the hummus ingredients into the bowl of a food processor or high-power blender. If your food processor or blender is not high-power, substitute the ice for 2-3 additional tablespoons of water.
Blend/process on medium to high speed, pausing once or twice to scrape down the sides until the hummus is smooth (about 5 minutes). If the hummus appears too thick, add water one tablespoon at a time while blending until a smooth consistency is reached. Taste your hummus and adjust any seasonings, tahini, or lemon to your preference.
To serve, spread the hummus into a bowl and optionally garnish it with a drizzle of olive oil, a sprinkle of smoked paprika or sumac, and some fresh chopped parsley. Optionally top with roasted chickpeas.
Store in the refrigerator for 3-4 days or in the freezer for up to 4 months.