This homemade gluten free hummus recipe is an easy, healthy, high fibre snack made with canned chickpeas. Hummus, the Arabic word for chickpeas, can easily be purchased and it will have an ingredient label to read. For cooks moving away from processed food we say...just because you can buy it, doesn't mean you should.
The base of this tasty dip is mashed or pureed chickpeas (your preference) and tahini, a sesame seed paste. It's a high fibre snack that can be varied throughout the year by adding different roasted vegetables and is perfect for anyone on a gluten free diet.
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Ingredients for Homemade Hummus
I keep canned chickpeas in the cupboard and tahini in my fridge at all times. When these ingredients are stocked in your kitchen you'll automatically find more ways to use them.
- Canned chickpeas - A high fibre, healthy pantry staple.
- Lemon juice - My recipe has the perfect amount of lemon...for me.
- Tahini - Be sure the container lists one ingredient, sesame seeds.
- Garlic, cumin & cayenne - All optional.
See recipe card for exact amounts.
Homemade Hummus vs Store Bought
The deli section of the grocery store you'll find many varieties of hummus. They might not all be gluten free but guaranteed they'll all have an ingredient list. To make homemade hummus you need tahini and canned chickpeas.
Is Tahini Gluten Free
Tahini is simply pureed sesame seeds so it should be gluten free (code word for 'always check the ingredient list'). I see it at the grocery store from time to time but you can always find it at a Middle Eastern grocery store or deli. Just going there will inspire you to make all the fabulous specialties from that part of the world.
Once you get it home tahini will keep in the fridge for more than a year. Since you bought it you might as well challenge yourself to use it. Let me know what you make with it.
Variety is the Spice of Life
This is my short list of recipes that use tahini:
- Roasted anything hummus; red peppers, garlic, beets or carrots to name a few. I make the beet version with canned beets and do not apologize for that.
- Thin any flavour of hummus and use it as a salad dressing for a Middle Eastern or Greek inspired bowl.
- Keep it thin as a drizzle over grilled vegetables or roasted vegetables.
- A barbecue favourite of mine is this fusion recipe for Mongolian Pork Chops served with grilled peppers and zucchini with this Lemony Hummus on the side. A magic combination that is greater than the sum of its' parts.
Get The Tools for Homemade Hummus
Cooks have options when it comes to power tools so get the ones you like, or all of them!
- A hand blender, also called an immersion blender, will work but it might kill the motor on it. I've done that.
- A food processor or mini food processor is best for making velvety smooth hummus.
- Blenders; ranging from the Magic Bullet to Kitchen Aid all the way up to that fancy Vitamix people brag about would all make nice smooth hummus.
- If you like the idea of drizzling sauces and dips on or in your food, you need squeeze bottles.
Homemade Lemony Hummus
Ingredients
- 1 clove garlic (small)
- 1 can chickpeas , drained (15 oz/ 540 ml)
- 7 tablespoon lemon juice (2 big, juicy lemons)
- ½ cup tahini (sesame seed paste)
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ⅛ teaspoon cayenne
- ½ teaspoon salt
- 5 tablespoon water
Instructions
- Drop the garlic into the food processor with the motor running. Process for 10 seconds, turn off.
- Add remaining ingredients except water. Process for 2 minutes.
- Stop the processor, scrap sides down then process for another 2-3 minutes, adding water until you have the desired consistency.
- Taste for salt and adjust.
- Serve with raw veggies or as an accompaniment to Mongolian Pork Chops.
Wendy D
Sounds yummy. Hummus is the only way I like chickpeas (oh and roasted they’re also good).
Cinde Little
Yes Wendy, I couldn't agree more. Hummus is the best use for chickpeas...although I have a few other favourites too.