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Hummus without Citrus
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Avg. rating 4 from 21 votes.
Recipe Created By: Kathy P
1 (8 3/4 oz) can garbanzo beans
1 Tbsp olive oil
1 tsp white wine vinegar
1 Tbsp peeled and coarsely chopped onion or shallot (optional)
1 clove garlic
pinch cayenne pepper (optional)
2 Tbsp tahini
to taste salt
Partially drain the can of garbanzo beans. I drain most of the liquid and add more oil for our taste and to get more fat content. Pour the contents along with the onion and garlic into a small food processor or blender. Process a bit until chopped. Scrape down sides of bowl. Add the remaining ingredients and process until very smooth. Scrape as necessary to make sure there are no chunks. Check for salt and vinegar and adjust if necessary. If it seems too dry, add a bit more oil or some water.
I find this makes the right amount for a single batch. It doesn't keep all that long especially if you add the onion. I have a smallish food processor, so it works pretty well.
You can garnish with additional olive oil drizzled on top and some paprika. Serve as a dip for crackers, olives, pita, cucumber slices, etc. Use a sandwich spread.
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
I often use red wine vinegar instead of white.
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