Creamy Gluten-Free Hummus
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!
Servings: 6
Calories: 179kcal
Equipment
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
Tips for Making 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.
Nutrition
Calories: 179kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 263mg | Fiber: 6g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg