Do you know what’s been missing here? A freaking amazing gluten free hummus recipe for the books. So I set out to crack the code and achieve hummus perfection.
After spending almost a month in the Middle East over the last few years and cooking in kitchens in Lebanon, Jordan, and Israel, I’ve majorly upped my hummus game.
Why You’ll Love This Gluten Free Hummus Recipe
Made from scratch using dried, peeled chickpeas, this traditional-style hummus boasts a whipped texture that surpasses store-bought versions.
This gluten free hummus recipe is everything you want from hummus—creamy, garlicky, and packed with flavor, but with clean, simple ingredients. It’s naturally gluten-free, dairy-free, and vegan, making it a go-to for entertaining or weekly meal prep.
Additionally, the use of peeled, slow-cooked chickpeas lends it a velvety texture that you can’t achieve with canned beans.
Recipe Ingredients
Here’s what you’ll need to make this ultra-smooth gluten free hummus recipe:
For the Cooked Chickpeas:
- Peeled dried chickpeas – The key to ultra-creamy texture.
- Baking soda – Helps soften the chickpeas during soaking and cooking.
- Water + kosher salt – For cooking and seasoning.
For the Hummus Base:
- Tahini – Use the best quality you can find for rich sesame flavor.
- Juice of 1 lemon – Adds brightness and tang.
- Garlic cloves – Classic and punchy.
- Kosher salt – To balance and bring out all the flavors.
- Cooking liquid – Adjust as needed for texture.
Optional Garnishes:
- Extra-virgin olive oil – For richness and shine.
- Ground sumac – For a tart, earthy note.
- Chopped parsley – Adds color and freshness.
How to Make This Recipe
To make this gluten free hummus recipe, start by soaking the chickpeas. Combine them with baking soda overnight, which softens them and makes them easier to digest. Then simmer them until tender, peel them if desired, and save the cooking liquid.
For the gluten free hummus recipe, blend the tahini, lemon, garlic, and salt first, then add the chickpeas and some of the cooking liquid, blending until incredibly smooth. Chill before serving to allow the flavors to meld and the texture to set.
Yes, this takes a bit of time to make, but after you do it a few times, it becomes clockwork. And seriously, it’s so much better than store-bought that the only problem is you’ll never want to eat any other hummus ever again.
Head this way for all of our tips for how to make this the best possible hummus you’ve ever made.
What to Serve With This
This gluten free hummus recipe is incredibly versatile—serve it as a dip with fresh veggies, gluten-free crackers, or warm pita if you’re not strictly GF. It’s also great spread on sandwiches, dolloped onto grain bowls, or served alongside roasted meats and grilled vegetables. And since it makes about three cups, you’ll have plenty to use throughout the week.
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Classic Gluten Free Hummus Recipe
Ingredients
For The Chickpeas:
- 12 ounces peeled dried chickpeas
- 1 tablespoon baking soda
For The Hummus:
- 1/3 cup tahini
- Juice of 1 lemon
- 2 garlic cloves
roughly chopped
- 1 teaspoon kosher salt
plus more for the cooking liquid
- 5 cups cooked chickpeas
- 1/2 to 2 cups cooking liquid
- Extra-virgin olive oil for garnish (optional)
- Ground sumac for garnish (optional)
- Finely chopped fresh flat-leaf Italian parsley
for garnish (optional)
Instructions
- To Soak The Garbanzo Beans: Rinse the chickpeas really well and pick out anything that is not a chickpea! Place rinsed chickpeas in a large bowl, cover a few inches with cold water, and add the baking soda. Cover and set aside to soak at least 8 hours or overnight. (If your kitchen is warm, place beans in the refrigerator.)TIP: You don't have to soak the beans overnight -- you can just start cooking them but they will take longer to cook. We like to soak beans because the end result is a superior texture, the beans hold their shape better, and they're easier to digest! And, if you don't have time for a long soak, you can do a quick soak or use high-quality canned cooked chickpeas but the texture won't be as creamy. Rinse really well before using.
- To Cook The Garbanzo Beans: Drain and rinse the beans really well then place in a large pot and cover by a couple of inches with fresh water. If you want, add some aromatics (see Tip) then bring to a boil and reduce heat to low so chickpeas are at a simmer. Cook, skimming the surface of the liquid occasionally to remove any foam, until chickpeas are soft enough that you can easily smush them between your fingers and the peel easily comes off but they still hold their shape, about 1 1/2 to 2 hours (older chickpeas will take longer to cook). TIP: It's not necessarily traditional but try adding some aromatics to really flavor the chickpeas and the cooking liquid. I usually add in some combo of a couple garlic cloves, an onion peel, some dried chiles, or a pinch of cumin or coriander seeds.
- Remove chickpeas from the heat, add a large pinch of salt and set aside to cool. Reserving the cooking liquid, strain the chickpeas and discard any aromatics you used. Rinse off the chickpeas again and, if they aren't already peeled, peel them. Real talk: You don't have to do this step but peeled chickpeas yield a much smoother final hummus. TIP: You can buy already peeled dried chickpeas but they can be pricey. Otherwise, start with unpeeled dried chickpeas and then peel them by hand — it takes some time but it's all in the name of super smooth and silky hummus perfection!
- To Make The Hummus: Place the tahini, lemon juice, garlic, and salt in a food processor or high performance blender and process until the tahini is smooth. Add 5 cups of the chickpeas (save the remaining chickpeas for another use) scrape down the side and process until the chickpeas are evenly broken up. Add 1/2 cup of the cooking liquid, scrape down the sides again and process until the hummus is light, whipped, and very smooth, about 2 to 3 minutes. Add more cooking liquid as needed (you want it to be slightly thinned out - it'll look like mashed potatoes - as it will thicken as it rests).TIP: If you have a high performance blender, this is the time to pull it out because it will make it super smooth and whipped. Of course, if you want more texture, blend for less time accordingly. Oh, and this is when you want to use the best quality tahini you can find — it should taste like sesame and be a little sweet and not too bitter
- Transfer to a serving bowl, cover well and refrigerate at least 30 minutes so the hummus can thicken slightly and the flavors can meld. I like to serve it pretty traditionally so topped with a spoonful of chickpeas, really good olive oil, and some sumac and parsley, if desired. Yields 3 cups hummus.
