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This gluten free hummus recipe has the creamiest texture without the need for any oil! It’s naturally vegan and whole food plant-based making it a healthy snack or spread you can make it at home in less than 10 minutes!
I grew up on hummus before hummus was in every super market across America!
My mother’s side of the family is Armenian which if you’re not familiar is a small country that borders Turkey.
When we gathered with my mom’s side of the family we had a feast of Armenian food which included bulgar pilaf, stuffed grape leaves (sarma), roasted vegetables, choereg (buttery bread), and my mom’s famous manti (stuffed homemade noodle boats)!
While hummus is not exclusively an Armenian food, it was always featured at our family gatherings as part of a large appetizer spread that also included baba ghanouj, tabouli, pita bread, feta, olives, veggie sticks, and something called basterma (a spicy cured beef).
My family slathered hummus on pita, and stuffed it with basterma, tabouli and feta.
As you can see I did not grow up in a vegan family! While many of the Armenian foods we enjoyed were not vegan, many were, including the creamy hummus.
Even today when I get together with my family for holidays, and celebrations, our Armenian recipes are always featured. The only difference is that now, I’m the one 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 speciality grocery stores that is behind the counter and freshly made.
Not the store bought kind that is mass produced. I find that most store bought hummus is grainy and thick. Not only that but it always includes oil.
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!
Why You’ll love this Creamy Gluten Free Hummus…
- Smooth texture
- Gluten-Free
- Naturally Vegan
- Oil Free
- 5 super simple ingredients
- 10 minutes or less to make!
- Traditional flavors
- No difficult or fancy technique needed
Ingredients You’ll Need
This is an authentic recipe which means you won’t find any interesting add ins like avocado, or roasted red pepper. A simple and true hummus recipe requires only a few ingredients!
- Chickpeas-I use canned chickpeas for simplicity sake.
- Tahini-This is a must for me in hummus. I know some hummus recipes don’t call for tahini, but in my opinion, tahini is the game changer to create the texture and flavor I’m after for an authentic recipe.
- 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 is what gives this hummus it’s super creamy texture without the need for oil.
- Sumac-Optional but a beautiful addition. It’s a Middle Eastern spice that is dark red in color. I use it as a garnish.
- Parsley-Not necessary but makes for a nice pop of green as a garnish.
Tools and Equipment You’ll Need
The secret to making the best creamy gluten free hummus is just about as simple as it gets; a good food processor!
You’ll need your food processor to blend the ingredients for a good 3 minutes. That’s what creates great texture without any oil or fancy techniques such as peeling each and every chickpea, or boiling the chickpeas for an extra 20 minutes.
Just give it a good blend in the food processor!
How to Make Gluten Free Hummus – Step by Step
Step 1: 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.
Step 2: Combine chickpeas, tahini, lemon juice, garlic, aquafaba, and salt in food processor.
Step 3: Process for a least 3 minutes. Check for creaminess. If you don’t have your desired consistency add an additional tablespoon of aquafaba and process until hummus reaches desired creaminess.
Step 4: Transfer to a shallow bowl. Smooth over the top. Sprinkle with sumac and finely chopped parsley (optional).
Top Tips for Making the Perfect Gluten Free Hummus
- 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.
Is all hummus gluten free?
Homemade hummus using traditional ingredients such as chickpeas, tahini, lemon, and garlic is naturally gluten free.
Store bought hummus may be cross contaminated or use filler ingredients that are not gluten free.
That’s why it’s important to check labels of store bought hummus to be sure it is certified gluten free before buying.
What can you eat with gluten free hummus?
I could basically eat hummus with anything and everything. I have been know to simply eat it with a spoon, but here are some more refined ways to enjoy it!
- Fresh Pita-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!
Hummus Recipe Variations
No aquafaba-If making your own chickpeas from dried substitute the aquafaba for water.
No Sumac-If you don’t have sumac on hand you can sprinkle with smoked paprika instead. Or leave the extra spices off completely.
More Garlic-If you love the flavor of garlic add another clove or two!
More Lemon-If you prefer a stronger acidity add more lemon juice. Just be careful not to add to much that it becomes runny.
How to Store and Keep
Store this Gluten Free Hummus in an air tight container in the refrigerator. It will keep for up to 4 days. When ready to serve again, whip with a spoon to bring back the creamy texture.
Check out these other dip recipes!
- Traditional Guacamole
- Vegan Cashew Ricotta
- Vegan Spinach Artichoke Dip
- Roasted Cauliflower Hummus by Turning the Clock Back
If you’ve tried this Creamy Gluten Free Hummus, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Creamy Gluten-Free Hummus
Equipment
- food processor
Ingredients
- 15 oz chickpeas drained (reserve liquid)
- 1/4 cup aquafaba liquid from chickpeas
- 1/4 cup tahini
- 1/4 cup lemon juice 2 lemons juiced
- 1/2 tsp salt
- 2 cloves garlic
- 1 tsp sumac optional
- 1 tbsp 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.
Thanks. Such an interesting and deliciously creamy recipe. Love all the tips you have mentioned too.I have to make a batch soon.
WOW. Thanks a lot for such a great recipe! Made the hummus tonight: it was delightful!
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 🙂
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.
This hummus looks so healthy and smooth. I love the texture. Thanks!
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!
Thank you! I’m so glad to hear your friends enjoyed the recipe!