Go Back
+ servings
gluten free hummus

Creamy Gluten Free Hummus

Never buy store bought hummus again. I'll give you all the tips and tricks for making the best hummus you've ever tasted.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, dips, Sauces, Side Dish
Cuisine Middle Eastern
Servings 4 servings
Calories 191 kcal


  • 14 ounce can of chickpeas or 120 g dried chickpeas
  • teaspoon baking soda
  • 3 garlic cloves crushed
  • 3 ice cubes
  • cup tahini
  • 1 lemon *juice
  • 1 teaspoon salt
  • 2 tablespoon 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!


*If using dried chickpeas, you will need to soak them overnight, and cook in boiling water with 1 ½ teaspoon of baking soda for 30-40 minutes, or until soft.


Calories: 191kcalCarbohydrates: 8gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 1000mgPotassium: 138mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 16mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!