Not everyone likes garlic, be it taste, smell or after effect and some people are even physically allergic to it. I find it so annoying that most food manufacturers, caterers and restaurants insist on putting it their recipes. The same is true of chilli powder – WE DON’T ALL LIKE IT OR WANT IT!

This is one of the reasons why Kit’s Kitchen is a garlic-free zone.

This in the past has made things difficult, if not fraught, as my husband loathes it whilst I like it in some things, ie all those gorgeous Greek dips I so love, but those ready-made ones from the deli and supermarket all have garlic in.

In an attempt to calm my craving I came up with the following using tinned chickpeas. It’s quick, it’s easy, it freezes well. And, yes, most tins do have a hummus recipe on the label, however, they all call for garlic. Leaving out the garlic and you end up with a bland, dull, tasteless mash.

But, not to be outdone, I came up with one of my lightbulb moments. Now, it might seem obvious to you but it wasn’t to me until that moment until I added a dollop of roasted onion chutney (garlic-free, of course) to the mixture and voilà. Wonderful, delicious roast onion hummus you can eat until the cows come home without offending or upsetting anyone.

Ingredients
1 400g tin of cooked chickpeas – drained and rinsed.
2 teaspoons of tahini
Pinch of salt
2 tablespoons of lemon juice
3 tablespoons of olive oil

Method
Put all the ingredients into a food processor and whizz to desired consistency.
Then add 1 tablespoon of onion chutney and blitz for a few seconds, adding more lemon juice/oil/chutney to taste.

Transfer to container and serve.