This creamy gluten free hummus is delicious, nutritious and so easy to make! It's free of the most common allergens, including sesame, wheat, dairy, and soy. And the best part is you can whip up this satisfying snack in less than 15 minutes!
I love this gluten free hummus recipe hummus because it’s easy to make, and can be adapted to your own tastes, preferences, and dietary restrictions.
Not to mention, it's really nutritious! It includes complex carbohydrates, fiber, protein, and healthy fats. This combination of macronutrients makes for a satisfying snack that has staying power.
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Is hummus gluten free?
Yes, hummus is gluten free in most cases! It is typically made with just a few ingredients including chickpeas, olive oil, sesame paste (tahini), and spices which are all naturally gluten free.
With that said, it's possible for hummus to contain gluten through cross-contact. This is when ingredients that contain gluten touch gluten-free ingredients.
For people with Celiac disease or allergies to wheat, barley, or rye, even small amounts can cause a reaction to the food.
Making homemade gluten free hummus allows you to ensure there is no cross-contact and you can tailor it to your own taste!
Gluten free hummus brands
Even though hummus is so easy to make, sometimes it's nice just to buy these things ready-made. So, here are a few hummus brands that are gluten free:
- Sabra - a widely available brand that offers a variety of hummus flavors.
- Tribe - Offers several flavors including dark chocolate dessert hummus.
- Cedar's Foods - A list of savory flavors to choose from plus another dark chocolate option.
- Hope Foods - Unique flavors include jalapeno cilantro and Thai coconut curry.
Sesame free hummus
Sesame is one of the top 9 most common allergens in the United States. Hummus usually has tahini paste which is made from sesame seeds.
If you have a sesame allergy, finding sesame free hummus can be a challenge but making your own is easy. This no-tahini hummus recipe uses sunflower butter to give a similar flavor to tahini. It's sesame free but still delicious!
Is hummus vegan?
Yes, hummus is generally vegan. Some hummus dips do have dairy products added to them so always read food labels to be sure that you're buying dairy free hummus.
Ingredients
One of the great things about hummus is that you don't need a lot of special ingredients to make it.
Here is what you'll need to make this creamy hummus...
- Canned chickpeas (also known as garbanzo beans)
- Aquafaba - This is the liquid in the can of garbanzo beans. Just a few tablespoons help to thin the puree making it smooth and creamy. If you have an egg allergy, you might consider freezing the leftover aquafaba to use as an egg substitute.
- Lemon (for the juice) - While I have used bottled lemon juice for this recipe, freshly squeezed lemon juice makes it so much better!
- Garlic - I have used fresh garlic and minced garlic from a jar for this recipe. Most people would say that fresh is best because the flavor is more pungent. Those that are sensitive to too much garlic (like me), might prefer to use the garlic from a jar (and you get the bonus convenience of it already being minced).
- Extra virgin olive oil
- Sunflower butter - This is a substitute for tahini which is made from sesame, a common allergen.
- Cumin
- Paprika
Instructions
Making this creamy hummus really couldn't be easier! As long as you have a food processor or blender, you can whip this up in no time!
Step 1: Drain the liquid from garbanzo beans, reserving it for later. Then rinse with cool water.
Step 2: Remove the skins from the beans. This is an optional step but I have found the texture of the hummus to be smoother when the skins are removed. They almost come off on their own as you rinse and roll them around the strainer - it's really more of a process to pick them out of the beans.
Step 3: Add the ingredients to a food processor or blender and puree. Gradually add small amounts of the reserved aquafaba until the mixture is smooth and creamy.
Step 4: Transfer the hummus to a serving dish and serve immediately or refrigerate until you're ready to serve it.
Step 5: Before serving, drizzle with additional extra virgin olive oil and sprinkle with paprika and chopped parsley, if you'd like.
Variations
Make it oil free - This recipe includes a small amount of olive oil which is rich in healthy monounsaturated fat. However, if you prefer to make your hummus without oil, you can omit it and substitute additional aquafaba.
Use dried chickpeas - Using canned chickpeas is so convenient but using dried chickpeas is certainly an option. You will need to soak and cook the chickpeas to soften them before making the hummus. If you're not sure how to do it, this article on various cooking methods is a great resource!
Use peanut butter or tahini in place of sunflower butter - I try to create recipes that are free of the top 9 allergens, however, if you don't have allergies to nuts or sesame, you can substitute either peanut butter or tahini for the sunflower butter.
Storage
You can refrigerate this hummus in an airtight container for up to 4-7 days.
You can also freeze hummus! Be sure to use an airtight container that is freezer safe, mark the date that you froze it, and use it within 3-4 months for the best quality.
When you're ready to eat it, thaw it in the refrigerator for 24 hours before serving. Freezing it will change the taste and texture somewhat so you can stir in some more fresh lemon juice and drizzle with olive oil before serving.
Serving suggestions
You can eat hummus in so many different ways! Here are some of our favorite ways to enjoy it:
- Dip your favorite veggies. I especially love cucumbers, peppers, carrots, and celery sticks.
- Dip your favorite chips like these grain free pita chips.
- Spread it on gluten free crackers. Some favorites of ours are Sesmark Rice Crackers and Crunchmaster multiseed gluten free crackers (contain soy and sesame).
- Use it as a sandwich spread. Spread a layer of hummus on gluten free pita bread or a gluten free wrap.
📖 Recipe
Gluten Free Hummus {Sesame Free}
Equipment
Ingredients
- 1 15.5 ounce can garbanzo beans
- ¼ cup lemon juice freshly squeezed
- 1 clove garlic, minced
- 1 tablespoon sunflower butter
- ½ teaspoon cumin
- 1 tablespoon extra virgin olive oil
- Salt to taste
Instructions
- Drain the liquid (aquafaba) from the chickpeas and reserve for later. Rinse well. Remove the skins from the chickpeas for a more smooth texture (optional).
- Add the drained chickpeas to a food processor or blender. Add the lemon juice, garlic, sunflower butter, cumin, and extra virgin olive oil. Begin pureeing the mixture and add a little bit of reserved aquafaba at a time until smooth.
- Remove from the food processor and serve immediately or transfer to a container and refrigerate until ready to serve. Sprinkle with paprika and parsley for serving (optional).
Nutrition
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