Hummus Without Garlic (Lemon Dill)
An easy lemon dill hummus recipe without garlic, with optional FODMAP-friendly garlic flavorings.
Servings: 2 cups
Calories: 104.09kcal
Ingredients
- 1 ½ Cups cooked chickpeas see directions; alt. one can cooked chickpeas
- ½ cup fresh lemon juice 2 large lemons
- ⅓ cup tahini
- 1 Tablespoon filtered water
- 2 Tablespoons olive oil garlic-flavored, if desired
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon chopped fresh dill optional
- ¼ teaspoon ground fenugreek optional
Instructions
- If using canned chickpeas, skip to step 4. Soak ¾ cups of dried chickpeas overnight in 4 cups of water (with a pinch of baking soda for tenderness), giving them at least 8 hours in the water. Once soaked they will roughly double in size, so only soak half the amount of chickpeas called for in the recipe (you can also make a double batch of hummus without garlic by just soaking 1 ½ cup dried chickpeas!).
- After the chickpeas have finished soaking, drain them & then rise them well to get off any lingering plant chemicals. Then put them in a covered pot of 3 cups of water, turn the heat to medium, and set a 45-minute timer; turn the heat down and set the lid ajar once the water starts boiling up. The chickpeas are done cooking once they're soft and the skins come off easily (you may need up to 20 more minutes for this, if your chickpeas are old).
- Drain the chickpeas of their water and set aside.
- Measure & add all the ingredients to your food processor, except the chickpeas, then blend them on high until fluffy.
- Add the chickpeas to the blender, and mix everything well, scraping down the sides at least twice, until fluffy (about 2 minutes) or to otherwise desired consistency.
Notes
Swapping Spices: if you don't have fresh or dried dill, you could also swap the called-for amount for either 1 teaspoon of cumin or ½ tablespoon whole nigella seeds. If you don't have histamine issues, the cumin is probably an easier swap. 1 teaspoon of sumac powder would be delicious, as well, and enhance the lemon flavor!
Adding Garlic Flavor: if you're avoiding garlic due to FODMAP issues, many people have found that they tolerate garlic-flavored oil. So if you do enjoy the flavor of garlic but just need to eat hummus without garlic for the moment, you can swap regular olive oil for the garlic-flavored version.
Lemon Juice: do NOT use the bottled stuff or even frozen stuff, as it won't have the same sharpness and tang as fresh lemon juice. You may be able to swap it for lime or yuzu, but leaving it out completely makes it hard to create a complete flavor profile. If you don't tolerate lemon well, you may need to find a different recipe.
Nutrition
Serving: 1g | Calories: 104.09kcal | Carbohydrates: 106.63g | Protein: 37.32g | Fat: 29.31g | Saturated Fat: 3.74g | Polyunsaturated Fat: 31g | Sodium: 535.21mg | Fiber: 21.98g | Sugar: 17.75g