This gluten-free hummus recipe has the creamiest texture without needing any oil! It’s naturally vegan and whole-food plant-based, making it a healthy snack or spread you can make at home in less than 10 minutes!
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I grew up on hummus before hummus was in every supermarket across America!
My mother’s side of the family is Armenian, which, if you’re not familiar with, is a small country that borders Turkey.
While hummus is not exclusively an Armenian food, it was always featured at our family gatherings as part of a large appetizer spread that included baba ghanouj, tabouli, pita bread, feta, olives, veggie sticks, and something called basterma (a spicy cured beef).
Even today, our Armenian recipes are always featured when I get together with my family for holidays and celebrations. The only difference is that I’m now trying to recreate my mother’s magic!
One such recipe is the creamy melt-in-your-mouth hummus. It’s the type of hummus you find in specialty grocery stores behind the counter and freshly made.
This recipe is a version of my mom’s homemade hummus that is gluten-free, vegan, and oil-free without losing any of the luscious creaminess of the original!
This hummus makes for an easy vegan appetizer or snack and pairs nicely with a falafel plate!
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Why You’ll Love This Creamy Gluten-Free Hummus
- Simple Ingredients: It only takes five ingredients to make this hummus.
- Quick and Easy: The entire recipe only takes about 10 minutes from start to finish.
- Rich and Creamy: This homemade hummus is richer and creamier than anything you’ll find in the store.
- Healthy: This recipe is gluten-free, naturally vegan, and loaded with fiber and protein.
Ingredients
- Chickpeas: The traditional base for hummus, chickpeas are earthy and mild and create a rich, creamy texture.
- Tahini: This is a must for me in hummus. Its savory, nutty flavor and slight hint of bitterness make it the perfect addition to traditional hummus.
- Garlic: Adds tons of flavor. You can use more or less depending on your love for garlic.
- Lemon Juice: Use fresh always!
- Salt: A good sea salt is what I prefer.
- Aquafaba: The liquid from the can of chickpeas. This gives this hummus its super creamy texture without the need for oil. If you are making your chickpeas fresh, substitute the cooking water (water used to cook the chickpeas).
- Sumac: Optional but a beautiful addition. It’s a Middle Eastern spice that is dark red. I use it as a garnish.
- Parsley: While not necessary, it makes for a nice pop of green as a garnish.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
- I use canned chickpeas when pressed for time, but I recommend cooking your own dried chickpeas whenever possible for the best flavor.
- If you make your hummus with home-cooked chickpeas, use the cooking water in place of aquafaba.
- You can use smoked paprika or sesame seeds in place of sumac.
- For a more robust, acidic flavor, add a bit more lemon juice. Just be careful not to make your hummus runny.
How to Make Gluten-Free Hummus
- Drain the chickpeas and reserve some of the aquafaba. Rinse with water.
- Add all the hummus ingredients to a food processor and process until creamy.
- If necessary, thin out the hummus with a bit more aquafaba.
- Serve the hummus in a shallow bowl topped with sumac and finely chopped parsley. Enjoy!
FAQ
Hummus is a Middle Eastern dip or spread made with cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
If you hummus isn’t smooth and creamy, you might need to add more tahini, lemon juice, chickpea water, or a blend containing small amounts of all three.
Watery hummus is most often the result of adding too much aquafaba. However, hummus can also be watery if it isn’t blended long enough. The chickpeas must be fully blended to create smooth creamy hummus that’s neither lumpy nor thin and watery.
Expert Tips
- Drain chickpeas, reserving the liquid. You’ll need it to adjust the texture of the hummus.
- Do not dump the whole can of chickpeas into the food processor with all of the aquafaba. You’ll have too much liquid, and the hummus will be runny instead of creamy.
- Blend in the food processor for 3 minutes. It will seem like a long time, but it’s critical to get the authentic creamy texture.
- Use canned chickpeas so that you’ll have the aquafaba. But if you choose to use fresh chickpeas, you can reserve the cooking water to add to the hummus as a substitute for the aquafaba.
Serving Suggestions
I could eat hummus with anything and everything, although crackers and pita are likely the most common. I have been known to eat it with a spoon, but here are some more refined ways to enjoy it! I’ve created a list of over 25 ways to enjoy hummus. Here are a few of my favorites.
- Fresh Pita or Pita Chips-Use gluten-free if needed.
- In Wraps and Sandwiches– There’s no need for mayo when you can slather hummus on your wraps and sandwiches for added flavor and moisture.
- Veggie Sticks-One of my favorite snacks is carrot and celery sticks with hummus. Use your favorite veggies!
- On Salads and Bowls-Drizzle on top of fresh greens or Buddha bowls as a substitute for dressing.
- Falafel– There’s nothing better than baked falafel topped with creamy hummus!
Storage
Refrigerator: Store for up to 4 days in an air-tight container. Whip with a spoon before serving to bring back its creamy texture.
More Gluten-Free Dip Recipes!
Recipe
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Creamy Gluten-Free Hummus
Equipment
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Ingredients
- 15 oz chickpeas drained (reserve liquid)
- ¼ cup aquafaba liquid from chickpeas
- ¼ cup tahini
- ¼ cup lemon juice 2 lemons juiced
- ½ teaspoon salt
- 2 cloves garlic
- 1 teaspoon sumac optional
- 1 tablespoon parsley finely chopped optional
Instructions
- Drain chickpeas reserving the liquid or aquafaba in a separate bowl. You need some of the aquafaba but not all of it. Rinse chickpeas with water.
- Combine chickpeas, tahini, lemon juice, garlic, aquafaba, and salt in food processor.
- Process for a least 3 minutes. Check for creaminess. If you don't yet have your desired consistency add an additional tablespoon of water and process until hummus reaches desired creaminess.
- Transfer to a shallow bowl. Smooth over the top. Sprinkle with sumac and finely chopped parsley (optional).
Video
Notes
- Drain chickpeas, reserving the liquid. You’ll need the liquid, also known as aquafaba, for the recipe, but you do not need all of it!
- Do not dump the whole can of chickpeas into the food processor with all of the aquafaba. You’ll have too much liquid, and hummus will be runny instead of creamy.
- Blend in the food processor for 3 minutes. I know it will seem like a long time, but it’s key to getting the authentic creamy texture.
- Use canned chickpeas so that you’ll have the aquafaba.
C
Nice, simple recipe! Thanks.
I grew up on Hummus and have been eating and making it long before, as you suggest, it became “a thing” available everywhere.
I have added water before, but never “aquafab”. Great addition!
The only thing I would change, is stating that it is “oil free”. The Tahini is full of natural oil – as, it is a paste made from sesame seeds, which have natural oils – like all seeds and nuts. These are healthy oils, but still oil.
Thanks again!
Alison Corey
Thanks for your comment! Yes, tahini does include natural oil from the sesame seeds. Perhaps I should edit to say no added oil!
Bear
This hummus was easy to make and delicious to eat! I brought it to a small get-together and everyone raved about how good it was–even my friends who do not follow a vegan/WFPB/nearly-no oil diet like I do! Basically, this is a quick, fresh, healthy recipe that will be enjoyed by all! Thank you so much for sharing it!
Alison Corey
Thank you! I’m so glad to hear your friends enjoyed the recipe!
Adrianne
This hummus looks so healthy and smooth. I love the texture. Thanks!
Sandhya's Kitchen
This hummus is so creamy. I can’t wait to mop some with my homemade pita. Never thought of adding aquafaba to the hummus – great idea.
Jacqueline Meldrum
I’ve started doing this too, to cut down on oil, although I do like to add some oil for flavour. I like your addition of summac. I have some that I’ve never used. I am going to try that. Sharing this 🙂
Irina
WOW. Thanks a lot for such a great recipe! Made the hummus tonight: it was delightful!
veenaazmanov
Thanks. Such an interesting and deliciously creamy recipe. Love all the tips you have mentioned too.I have to make a batch soon.