Easy Gluten-Free Hummus
Smooth and creamy, this Gluten-Free Hummus is made with the usual hummus suspects: chickpeas, tahini, olive oil, and lemon juice.
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.
Nutrition
Calories: 186kcalCarbohydrates: 6gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 299mgPotassium: 118mgFiber: 1gSugar: 0.3gVitamin A: 20IUVitamin C: 8mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!