A garlic and sesame free hummus without sacrificing an ounce of the flavour. This attitude-packed hummus is sharp and sassy, compliments any Mediterranean dish and stands alone on crackers or vegetables as its own dip.
Before I healed my stomach to this point, my list of things I couldn’t have included things like rice, garlic, onions, cauliflower, anything spicy, even chili powder was a risk.
I could still enjoy hummus if it was adapted to not irritate my stomach. We had been making hummus without tahini, or sesame for years, so I continued to make it without garlic.
The extra cumin and coriander in this hummus recipe more than make up for the lack of garlic and sesame. In fact, my husband chef didn’t realize that I don’t use garlic in my hummus until I told him. He said he has been fooled for years.
The addition of lemon pepper and hot banana pepper brine can introduce unknowns into a sensitive diet, so please use these ingredients in your hummus with caution. Always read your ingredients and use products that you know are safe for you. If lemon pepper has too many things in it, substitute with sea salt, black pepper and lemon zest. Apple cider vinegar can be substituted for banana pepper brine; we are looking for both the liquid and the tart zinging flavour that they can bring to the hummus.
I have made hummus so many ways, black olive flavour, roasted red pepper (with the roasted red peppers from Cookin’ It Easy), artichoke, chipotle, sun dried tomato, caraway, basil, the possibilities are endless. Feel free to add to this recipe, if you are adding liquids, reduce the amount of lemon juice to 1 tbsp and increase the other liquids accordingly. Keeping the consistency of hummus is key to its enjoyment. Some people like it thick and some thinner, so make your adjustments so this hummus recipe is something you like.
Hummus - sesame and garlic free
- measuring cups
- measuring spoons
- 19 oz chickpeas, canned (save the aquafaba)
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tbsp hot banana pepper brine or apple cider vinegar
- 2 ½ tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp lemon pepper seasoning, or salt, pepper & lemon zest to taste
- Open a can of chickpeas and save the aquafaba for other recipes
- Place chickpeas and all other ingredients in the blender. I suggest you add the liquids after the dry spices so they don't get clumpy in the blender blade (I've never done that I swear)
- Blend until smooth