Gluten-Free Hummus: Creamy Vegan and Oil Free

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!

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, 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 included baba ghanouj, tabouli, pita bread, feta, olives, veggie sticks, and something called basterma (a spicy cured beef).

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 this creamy hummus.

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.

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 and pairs nicely with a falafel plate!

Jump to:

• Why You’ll love this Creamy Gluten-Free Hummus
• Ingredients and Notes
• Tools and Equipment You’ll Need
• How to Make Gluten-Free Hummus
• Expert Tips
• Is hummus gluten-free?
• What can you eat with gluten-free hummus?
• Hummus Recipe Variations
• How to Store and Keep
• More Gluten-Free Dip Recipes!
• Recipe

Why You’ll love this Creamy Gluten-Free Hummus

• Smooth texture
• Gluten-Free
• Naturally Vegan
• Oil Free
• Five super simple ingredients
• 10 minutes or less to make!
• Traditional flavors
• No fancy technique needed

Ingredients and Notes

This is an authentic recipe so you won’t find any interesting add-ins like avocado or roasted red pepper. A simple hummus recipe requires only a few ingredients!

• Chickpeas: I use canned chickpeas for simplicity’s sake. However, I highly recommend cooking dried chickpeas before making the hummus and removing the skin. This will give you an ultra-creamy texture.
• 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 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-Not necessary, but it 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 3 minutes. That creates excellent texture without any oil or fancy techniques such as peeling every chickpea or boiling the chickpeas for an extra 20 minutes.

How to Make Gluten-Free Hummus

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 the 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 your desired creaminess.

Step 4: Transfer the hummus to a shallow bowl. Smooth over the top. Sprinkle with sumac and finely chopped parsley (optional).

Expert Tips

• 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 the 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. 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.

Is hummus gluten-free?

For a recipe to be considered gluten-free, it must not have any gluten. Gluten is the protein found in many grains, including wheat, rye, and barley. It helps hold the shape of bread, cakes, brownies, and cookies. However, it. is a sneaky ingredient that can be added to foods you may not consider, such as soy sauce. Homemade hummus using traditional ingredients such as chickpeas, tahini, lemon, and garlic is naturally gluten-free.

However, store-bought hummus may be cross-contaminated or use filler ingredients that are not gluten-free.

It’s essential to check the 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 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!

Hummus Recipe Variations

No aquafaba-If you are making your chickpeas from dried, substitute the aquafaba for water or olive oil.

No Sumac-If you don’t have sumac on hand, you can sprinkle it with smoked paprika instead or sesame seeds instead. Or leave the extra spices off altogether.

More Garlic-If you love garlic flavor, add another clove or two!

More Lemon-If you prefer a more robust acidity, add more lemon juice. Just be careful not to add too much that it becomes runny.

How to Store and Keep

Store this Gluten Free Hummus in an airtight container in the refrigerator. It will keep for up to 4 days. Whip with a spoon when ready to serve again to bring back the creamy texture.

More Gluten-Free Dip Recipes!

Recipe