Learn how to make homemade gluten free hummus that's better than your favorite supermarket brand (yes, really!) Most hummus recipes are basically the same, but there's a few simple techniques that will take your hummus from "meh" to magnificent!
If you open the fridge of most Americans, you'll find a pot of hummus. Within the past ten years, it's popularity as the perfect partner to pita and crudites has exploded. It's healthy, affordable, comes in a variety of flavors, and is oh so delicious. What's not to love about the beige dip that's taken the West by storm?
If you're here to learn how to make gluten free hummus that rivals your favorite commercial brand, you're in the right place. I'm going to show you all the secrets to making the creamiest, lightest hummus you've ever eaten.
Let's start by answering a few of the most commonly asked questions about this classic dip:
Is Hummus Gluten Free?
Hummus is typically made with mashed chickpeas (aka garbanzo beans), tahini and lemon juice. So the answer is that yes, hummus is gluten free! Naturally, you should always check the ingredients label for any traces of gluten, but in most cases, store bought hummus is gluten free. There are exceptions though; for instance, Trader Joe's sells many different kinds of hummus, and some of them do include wheat, so they are not gluten free.
These brands of hummus are safe on a a gluten free diet:
- Whole Foods
To be on the same side, make your own hummus at home with my recipe below! It's easier than it looks and you'll be guaranteed that your hummus is gluten free.
- Chickpeas: You can use dried or canned chickpeas. I usually use canned for convenience sake. However, if you want to use dried chickpeas, be sure to soak them overnight in the fridge. Drain and rinse them and boil until the chickpeas are soft, which will usually takes 30-40 minutes depending on how fresh your chickpeas are.
- Baking Soda: We're going to use a little bit of baking soda to help remove the natural skin on the chickpeas. Baking soda softens chickpeas and also makes the skins comes off easier. If you're using dried chickpeas, use 1 ½ teaspoons per every 2 cups (400 grams) of chickpeas. Simply put the baking soda in the water, and boil until cooked...drain the chickpeas and remove any extra skins. I'll cover the method for removing the skins on canned chickpeas in the method below.
- Tahini: Not all tahinis are created equal! Sesame is the star here, so you need a quality tahini. I have two favorite brands,Belazu and Soom. Both use sesame seeds from Ethiopia, which tend to be much better than the cheaper varieties from South America.
- Garlic: There's no such thing as hummus without garlic!
- Ice: Ice makes the hummus light and fluffy by lowering the temperature of the blend and helping the hummus hold together better (that means creamy!).
- Lemon Juice: This is what gives hummus that punchy, zesty tang. Use juice from a fresh lemon.
- Salt: Salt makes all the flavors pop!
👨🏼🍳How To Make Gluten Free Hummus Like A Pro:
- If using canned chickpeas, drain them and put them in a bowl with the baking soda. Pop them in the microwave for 30 seconds. The baking soda will soften the chickpeas and also, loosen the skins.
- Now, rinse the chickpeas three or four times, agitating them with your hands, so that the skins come off. Pick the remaining skins off the chickpeas. While this might seem a bit tedious, the process is greatly sped up by use of the baking soda, and I guarantee that this step is key to producing hummus that is dreamy and creamy!
- Put the chickpeas and garlic in your food processor and process until a paste forms.
- Add the ice, tahini, lemon juice and salt. Process for 4-5 minutes. Set a timer. It's easy to get over eager and stop before your hummus has reached peak creaminess.
- Add hot (from the tap) water until the hummus is the consistency you prefer. That's it!
- Garnish with fresh chickpeas and sumac or cumin. Tuck in and enjoy!
I like to eat hummus with fresh veggies like carrots or cucumber. Here's a few other suggestions:
- Serve with my popular baked lentil chips. They're gluten free!
- Serve as part of a grazing platter for the ultimate lunch or party appetizer board.
- Make these falafel gyros. Spread a layer of hummus on as the base and add fresh chopped cucumbers and tomatoes.
- Sliced fruits like apple or pear are the perfect hummus dippers.
- You can never go wrong with pita bread. Or, serve with my Middle Eastern Za'atar bread/.
- Use gluten free hummus as a sandwich spread.
- Toss it into salads and bowls.
Make your hummus your own with these suggestions. To keep your hummus gluten free, please be sure to check the additional ingredients for gluten.
- Roasted Red Pepper Hummus:
- Add 1 roasted red pepper (skin removed) to the base recipe.
- Blend it together with the other ingredients until smooth.
- Spicy Sriracha Hummus:
- Add 1-2 tablespoons of Sriracha sauce to the base recipe.
- Adjust the amount according to your preferred level of spiciness.
- Cilantro Lime Hummus:
- Add a handful of fresh cilantro leaves to the base recipe.
- Squeeze the juice of 1 lime into the mixture.
- Blend until well combined.
- Sun-Dried Tomato and Basil Hummus:
- Add 2-3 tablespoons of chopped sun-dried tomatoes (in oil) to the base recipe.
- Sprinkle in some fresh chopped basil leaves.
- Blend until all ingredients are fully incorporated.
- Smoky Chipotle Hummus:
- Mix in 1-2 teaspoons of chipotle pepper powder or adobo sauce to the base recipe.
- Adjust the amount based on your desired smokiness and spiciness.
- Refrigerator Storage:
- Place the hummus in an airtight container.
- Make sure the container has a tight-fitting lid to prevent air exposure.
- Store the hummus in the refrigerator.
- Properly stored, homemade hummus can typically be kept for about 3 to 5 days, while store-bought hummus can last up to 7 to 10 days after opening.
- If you want to extend the shelf life of hummus, it can be frozen.
- Transfer the hummus to a freezer-safe, airtight container.
- Leave some space at the top of the container as the hummus may expand when frozen.
- Label the container with the date of freezing.
- Hummus can be kept frozen for up to 3 months.
- Thawing and Reheating:
- To thaw frozen hummus, transfer it from the freezer to the refrigerator.
- Allow the hummus to thaw slowly in the refrigerator overnight or for several hours.
- Once thawed, give the hummus a good stir to recombine any separated oils or liquids.
- If the consistency seems too thick or dry after thawing, you can add a little olive oil or water and mix it well to achieve the desired texture.
- Avoid refreezing previously frozen and thawed hummus.
🙋♀️Frequently Asked Questions
Sabra hummus offers a variety of gluten-free options. They label their gluten-free products with a "gluten-free" statement on the packaging. However, it's always important to read the labels of specific products, as formulations and ingredients can change over time. If you have celiac disease or a severe gluten intolerance, it's recommended to contact Sabra directly or check their website for the most up-to-date information regarding gluten-free products and their manufacturing practices.
Store-bought hummus can vary in terms of its gluten-free status, as different brands may have different ingredients and production processes. Many brands of hummus are gluten-free, but it's important to check the label or contact the manufacturer to confirm. Look for products labeled specifically as "gluten-free" or those that have a gluten-free certification symbol to ensure they meet your dietary needs. Additionally, be cautious of cross-contamination if the hummus is produced in facilities that also process gluten-containing products.
Even store bought dried chickpeas can be varying degrees of fresh. The fresher the chickpea, the quicker it will cook. If your chickpeas are taking over an hour to get soft, they are probably not that fresh.
When properly stored in the refrigerator, homemade hummus can typically be kept for about 3 to 5 days. Store-bought hummus usually has a longer shelf life, typically lasting up to 7 to 10 days after opening, as long as it's stored in the refrigerator and tightly sealed. However, always refer to the expiration date or "best by" date on the packaging for the manufacturer's recommended storage duration.
Yes, you can freeze hummus in an airtight container for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight and give it a good stir before serving to restore its texture. While the consistency may change slightly after freezing and thawing, the flavor should remain largely unaffected.
Craving More Easy Vegan Recipes?
Creamy Gluten Free Hummus
- 14 ounce can of chickpeas or 120 g dried chickpeas
- 1½ teaspoons baking soda
- 3 garlic cloves crushed
- 3 ice cubes
- ⅓ cup tahini
- 1 lemon *juice
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil *for serving
- Drain the chickpeas and put them in a bowl with the baking soda. Mix to combine and microwave for 30 seconds. *If using dried chickpeas, see the cooking notes below.
- Rinse the chickpeas 3-4 times, agitating them with your hands to remove the skins.
- Transfer the chickpeas and minced garlic to a food processor and blitz until a thick paste forms.
- Add the ice cubes, tahini, lemon juice and salt. Process for 4-5 minutes on high speed. The hummus should be very creamy.
- Add a few tablespoons of hot tap water to loosen the hummus and process for another minute.
- Garnish with olive oil and sumac or cumin. Enjoy!