Smooth and creamy, this Gluten-Free Hummus is made with the usual hummus suspects: chickpeas, tahini, olive oil, and lemon juice. It's a healthy protein-packed dip that's great for snacking or to use to create meals.
Hearty and plant protein-packed chickpeas come together with nutty tahini to make creamy homemade gluten-free hummus. I’ve added a squeeze of fresh lemon juice, olive oil, and a touch of cumin to enhance the flavor. Believe ME when you taste this hummus, you’ll never go back to store-bought again.
This recipe is simple to prepare and you most likely have all the ingredients on hand so there really is no reason to run out and buy hummus anymore. I love keeping a container in the fridge to top salads, and bowls, smear on sandwiches, and dip veggies in. I’ve also been known to eat it by the spoonfuls, it’s just so good.
If you love all things hummus, you will love this Roasted Beet Hummus and this Avocado Hummus.
Is Hummus Gluten-Free?
Made with ingredients that are naturally free of gluten, homemade hummus is fine for those of us looking to avoid it. However, if you eat hummus in a restaurant or pick some up at the grocery store, you may need to ask a few questions or read the label carefully to determine if it is gluten-free.
Sometimes gluten-containing ingredients are used to help thicken or stabilize food that is manufactured in bulk. Or, hummus may be prepared in a facility that processes gluten-containing ingredients allowing for potential cross-contamination. Don’t be afraid to ask if you are looking to avoid gluten as it’s better to be safe than sorry.
Ingredients
- Chickpeas: I used canned chickpeas, rinsed and drained. You can use dried chickpeas just make sure to soak and boil them beforehand. Note chickpeas are also known as garbanzo beans.
- Tahini: Tahini, sesame seed paste, is an essential ingredient in authentic hummus and adds loads of flavor and texture. If you have leftover tahini you can use it to make this vegan caesar salad.
- Olive oil: I like to use extra virgin olive oil to help thin out the hummus and add to its velvety texture. If you prefer oil-free hummus you can use water, the liquid from the canned chickpeas (aquafaba) to thin it out, or add more tahini. Make sure you are using runny tahini if you want to thin out the hummus. Freshly opened tahini is usually runny and pourable. After a while, the tahini gets thicker and harder so if you are using a fresh container you should be able to use it to thin out the hummus.
- Lemon juice: I used the juice of 1 lemon for a crisp fresh taste. The amount you add is flexible so if you like a strong lemon flavor you can add more. Jarred lemon juice is a good substitute for fresh.
- Garlic: A freshly minced garlic clove also adds to the taste of the hummus. If you love garlic feel free to add another one or if you aren’t keen on garlic you can leave it out.
- Cumin: Dried cumin also adds flavor. Here too you can adjust the amount to your liking.
- Toppings: Feel free to use all of these or a combination of them based on your preference; cherry tomatoes, cucumbers, olives, shallot, vegan feta, fresh parsley, crackers, or pita to dip. I topped my hummus with chopped cherry tomatoes, cucumbers, shallot, olives, vegan feta, and parsley. Dip your crackers, pita, and veggies, and enjoy!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it spicy: Stir in your favorite chili sauce or sriracha and make a spicy hummus.
- Add some olives: Add chopped, pitted black or green olives for more of a salty flavor.
- Throw in some curry: Mix in your favorite curry paste or powder for an Indian twist.
- Roast the garlic: If you’re a garlic lover and want to deepen the flavor, roast the garlic beforehand to make a delicious garlic hummus recipe.
- Omit the tahini: If you have a sesame allergy, you can make the hummus without tahini. Note you’ll get a different taste and texture. You can substitute with another seed butter if you’d like.
- Use a different legume: Instead of chickpeas make white bean hummus or use a can of your favorite beans and blend them with the other ingredients.
How to Make Gluten-Free Hummus
Hummus comes together quickly and easily, just one simple step and you’re done!
Step 1: Combine all the ingredients. Add the drained chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and water to a blender. Blend until smooth and creamy.
PRO TIP: The hummus may take a few minutes to come together. You may need to pulse it at first to get it moving and even stop a few times to scrape down the sides with a spatula.
Step 2: Top and serve. Spread it into a serving bowl and add your favorite toppings and dig in.
Serving Suggestions
Hummus is an excellent chickpea dish that you can eat as a dip, on a sandwich, or on top of your favorite veggie bowl. Here are some great examples of how you can add hummus to your meal:
- If you love Buddha bowls, nothing adds creaminess and protein like a dollop of hummus. Scoop some on top of this Buddha bowl instead of or in addition to the peanut sauce, or add a dollop to this Thai-inspired buddha bowl.
- For more flavor, add a velvety layer of hummus to these vegan veggie pinwheels or this vegan tortilla wrap.
- If you love salads then this easy vegan Greek salad will taste great with a scoop of creamy hummus on top or eat the hummus on the side with some crackers or pita.
Expert Tips
- Store leftovers: Leftover hummus will keep in an airtight container in the fridge for up to 4 days. If the hummus gets too thick give it a good stir, and add water, lemon juice, olive oil, or tahini to thin it out.
- Use canned chickpeas: To make hummus preparation easy and quick, canned chickpeas are the way to go. If you have more time you can soak and boil dried chickpeas.
- Remove the skin: If you prefer a super smooth hummus, you can remove the outer layer, or skin, that is on canned chickpeas.
- Save some of the liquid: Use some of the liquid, also known as aquafaba, from the canned chickpeas to thin out the hummus. Add more or less to your desired consistency. I know some people prefer thick hummus while others may like it a little thinner.
Recipe FAQs
No, you don’t need a high-speed blender. You can use any blender or a food processor to make hummus. Just make sure to scrape down the sides of the blender or food processor to make sure it all gets blended smoothly.
You can freeze hummus though the texture and taste may change slightly once thawed. If you want to freeze leftovers I recommend freezing the hummus in an ice cube tray and defrosting one cube at a time.
More Delicious Vegan Dip Recipes
Easy Gluten-Free Hummus
Ingredients
- 1 can chickpeas 1 ½ cups rinsed & drained
- ⅓ cup tahini
- 2 tablespoon olive oil
- juice of 1 lemon about ¼ cup
- 1 garlic clove
- ½ teaspoon cumin
- ½ teaspoon salt or more to taste
- ¼ cup cold water
Toppings
- cherry tomatoes
- cucumbers
- olives
- shallot
- vegan feta
- fresh parsley
- crackers or pita to dip
Instructions
- To a blender, add the drained chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and water. Blend until smooth and creamy.
- I topped my hummus with chopped cherry tomatoes, cucumbers, shallot, olives, vegan feta, and parsley.
- Dip in your crackers, pita, and veggies in and enjoy!
Notes
- Store leftovers: Leftover hummus will keep in an airtight container in the fridge for up to 4 days. If the hummus gets too thick give it a good stir, and add water, lemon juice, olive oil, or tahini to thin it out.
- Use canned chickpeas: To make hummus preparation easy and quick, canned chickpeas are the way to go. If you have more time you can soak and boil dried chickpeas.
- Remove the skin: If you prefer a super smooth hummus, you can remove the outer layer, or skin, that is on canned chickpeas.
- Save some of the liquid: Use some of the liquid, also known as aquafaba, from the canned chickpeas to thin out the hummus. Add more or less to your desired consistency. I know some people prefer thick hummus while others may like it a little thinner.
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