The elimination of Allium sativum from a traditional chickpea-based spread results in a variation suitable for individuals with garlic sensitivities or those who prefer a milder flavor profile. This modification maintains the fundamental characteristics of the dish, offering a creamy texture and savory taste derived from tahini, lemon juice, and other seasonings. Preparation involves blending cooked chickpeas with these ingredients to achieve the desired consistency.
Modifying the recipe to exclude the pungent bulb presents several advantages. Some individuals experience digestive discomfort from garlic consumption; therefore, this adaptation allows them to enjoy the dip without adverse effects. The resulting flavor profile can be subtler, allowing other components like the tahini and lemon to become more prominent. Historically, regional variations of the spread may have existed without garlic depending on ingredient availability or local culinary preferences.