Houmous (humus, houmus???) is great. Naturally vegan, full of protein and tastes so good. The one fly in the ointment for some is that it contains garlic. Garlic isn’t good for me – so I’ve put together a really good Houmous – Garlic Free recipe. With the addition of asafoetida you really don’t miss the garlic.
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!
Recipe – Houmous – Garlic Free
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