Houmous – Garlic Free

Houmous – Garlic Free

Houmous – Garlic Free, is on my wishlist of items I wish I could buy really, really easily in my local shop. But I cant. Garlic isn’t good for me so, I developed a really good garlic free recipe to share with you. It is really, easy, tasty and delicious and with the addition of asafoetida you really don’t miss the garlic.

Houmous – Garlic Free is super versatile and goes with EVERYTHING including: Potato and Butternut Squash Rosti, Black Olive Tapenade and Crispy Roast Potatoes to name but three! Wonderful!

Allergy Information – Houmous – Garlic Free

Houmous – Garlic Free is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, soya free, tree nut free.

Top Tips – Houmous – Garlic Free

Tinned chick peas are fine, purists would argue that freshly boiled chick peas should be used and the chick peas should be skinned. I think that freshly boiled and skinned chick peas probably do make a more delicious houmous but time is often the biggest challenge and houmous with tinned chick peas still tastes pretty good.

You can pulse the chick peas to your own taste: rustic, super smooth or somewhere in between.

Houmous – Garlic Free freezes well!

Chickpeas are one of my store cupboard essentials. I eat chickpeas or beans at least once a week, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Houmous – Garlic Free

Difficulty easy
Serves 4-6
Preparation time 15 mins
Cooking time 0 mins

Ingredients – Houmous – Garlic Free

0.25 teaspoon asafoetida
6 tablespoons olive oil
2 tins (400 grams) of chick peas
2 tablespoons tahini
6 tablespoons lemon juice (approximately juice of 1.5 lemons)
1 teaspoon sea salt
2-4 tablespoons water or chick pea juice

Method – Houmous – Garlic Free

1. Warm two tablespoons of olive oil in a pan and add the asafoetida. Cook gently for a couple of minutes. Turn of the heat and allow to cool
2. In a food processor add the remaining olive oil, the olive oil with asafoetida, tahini, salt and lemon juice. Blend well
3. Add the chick peas and blend to the consistency you prefer. If the houmous is too thick add up to four tablespoons of water or chick pea juice to get the texture you like
4. Serve.

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