Hummus is something I always forget that I love. When I remember it, I turn out making and eating nothing but hummus for weeks until everyone around me is tired of it.
I love how versatile hummus is. Any spices you’re feeling work in it, any veggies you have around work in it, and whatever you do, it is always a delicious dip.
Along with being delicious, it is packed with healthy fats, protein, and fiber. It helps regulate blood sugar and it leaves you feeling full and satisfied for hours to come.
Now texture is something I struggle with. I have always hated beans. I don’t mean like I would just rather not eat them, I mean I will put all of my bean-y food on one side of my plate and won’t eat something that touched it. Some hummus can get a little bean-y for me but we have tricks for that. We can either pinch the skins off of the chickpeas for best results or we can blend them up super good in the food processor.
hummus
Gluten-Free Hummus Dip
Versatile and filling, this hummus dip is the perfect snack over some veggies or spread on a sandwich. Try as a salad dressing for a fun new twist.
Prep Time: 10 minutes Total Time: 10 minutes Yield: 2 Cups
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ¼ cup tahini (sesame seed paste)
- 3 tablespoons olive oil, plus extra for drizzling
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 small garlic clove, minced (or ½ teaspoon garlic powder)
- ½ teaspoon ground cumin
- ¼ teaspoon salt (adjust to taste)
- 2-4 tablespoons cold water (for smoothness)
- Optional: Paprika or fresh parsley for garnish
Instructions
Prep Work:
- Drain and rinse the chickpeas in a colander—give them a good shake to remove excess water.
- Squeeze your lemon for fresh juice and mince the garlic if using a clove.
- Set up a food processor or blender, and grab a serving bowl for later
Mixing:
- Toss the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt into the food processor.
- Pulse a few times to break it down, then blend for 1-2 minutes until it’s creamy. Scrape down the sides as needed—smoothness is the goal!
- Add cold water, 1 tablespoon at a time, and blend again until it’s silky and light. Taste and tweak—more salt, lemon, or cumin if you’re feeling it.
Preparing:
- Scoop the hummus into your serving bowl, using a spoon to swirl the top into pretty little waves.
- Drizzle with a touch of olive oil and sprinkle with paprika or chopped parsley for that photo-ready finish.
- Serve right away with veggie sticks, gluten-free crackers, or pita chips—or chill it in the fridge for up to 5 days if you’re prepping ahead. (It’s great cold, too!)
Tips:
- Flavor Twist: Blend in roasted red peppers or a handful of spinach for a pop of color.
- Texture Hack: Peel the chickpeas (just pinch them!) for extra smoothness if you’ve got time.
- Storage: Keeps in an airtight container in the fridge.
