This recipe for gluten free easy homemade garlic hummus makes the best snack! The recipe uses garbanzo beans (also known as chickpeas), olive oil, tahini and lemon juice. These ingredients give the hummus dip a creamy texture with a delicious flavor. I like to serve my homemade hummus with crackers and fresh veggies.
Gluten Free Easy Homemade Garlic Hummus is a delicious and healthy dip that brings the classic Mediterranean flavors right to your kitchen. Made with simple ingredients like canned chickpeas (garbanzo beans), garlic, tahini, and a touch of smoked paprika, this creamy hummus recipe is both flavorful and satisfying.
It's a great option for a gluten free snack, offering a smooth texture that’s perfect for dipping veggies, pita, or crackers. This easy homemade hummus is also incredibly versatile, whether you prefer a traditional hummus recipe or a garlic-infused twist.
The combination of tahini and fresh garlic creates a savory, rich dip that's perfect as a vegan appetizer or a healthy homemade snack.
You might also enjoy these my Gluten Free Homemade Ranch Dip, my Gluten Free Cheesy Pinto Beans, my Gluten Free Caramelized Onion Dip, or my Creamy Sausage Bean Dip.
You can find all of my snack recipes here: Gluten Free Snack Recipes
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Ingredients
- Garbanzo Beans (chickpeas)
- Baking Soda
- Tahini
- Minced Garlic
- Sea Salt
- Ground Cumin
- Smoked Paprika
- Olive Oil
- Lemon Juice
- Cold Water
Instructions
Drain and rinse the canned chickpeas.
In a 2-quart saucepan bring 4 cups of water to a boil. Add the chickpeas and baking soda and boil for 6-8 minutes until soft. If skins are floating strain those off. Drain the chickpeas and pick out any large skins.
In a food processor or blender add the chickpeas, tahini, garlic, salt, cumin, paprika, olive oil and lemon juice. Blend until smooth stopping to scrape down the sides as needed between blending.
Add 2 tablespoons of cold water and blend. If the hummus is too thick add another 2 tablespoons of cold water and blend until incorporated.
Serve topped with a drizzle of olive oil and paprika sprinkled on top.
Supplies
Frequently Asked Questions
I've made hummus both ways. I think when I do remove most of the chickpeas peel that the hummus is smoother. I don't think removing the skins changes the flavor at all.
When I do remove the skins I wait until after I've boiled the chickpeas. Most of the skins will fall off in the water and can be skimmed off the top. After draining the chickpeas I quickly pick out any large skins in the strainer and then move on to make the hummus.
Both will work, but I prefer using my food processor for making hummus. I think the hummus turns out smoother. I also think making the hummus is quicker in a food processor. But, if all you've got is a blender it will work. You may want to add the cold water sooner if you need more liquid for your blender to work.
I like to serve hummus with fresh vegetables and with gluten free crackers. My favorite gluten free crackers are: Good Thins Rice Crackers, Nut-Thins Almond Crackers, Simple Mills Almond Flour Crackers and Crunchmaster Multi Grain Crackers.
More Recipes You Might Enjoy
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Gluten Free Easy Homemade Garlic Hummus
- Total Time: 21 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This recipe for gluten free easy homemade garlic hummus makes the best snack! The recipe uses garbanzo beans (also known as chickpeas), olive oil, tahini and lemon juice. These ingredients give the hummus dip a creamy texture with a delicious flavor. I like to serve my homemade hummus with crackers and fresh veggies.
Ingredients
15.5 ounce can Garbanzo Beans (chickpeas)
½ tsp. Baking Soda
½ cup Tahini
2 Tbsp. Minced Garlic
1 tsp. Sea Salt
½ tsp. Ground Cumin
¼ tsp. Smoked Paprika, plus more for garnish
3 Tbsp. Olive Oil, plus more for garnish
2 Tbsp. Lemon Juice
¼ cup Cold Water
Instructions
Drain and rinse the canned chickpeas.
In a 2-quart saucepan bring 4 cups of water to a boil. Add the chickpeas and baking soda and boil for 6-8 minutes until soft. If skins are floating strain those off. Drain the chickpeas and pick out any large skins.
In a food processor or blender add the chickpeas, tahini, garlic, salt, cumin, paprika, olive oil and lemon juice. Blend until smooth stopping to scrape down the sides as needed between blending.
Add 2 tablespoons of cold water and blend. If the hummus is too thick add another 2 tablespoons of cold water and blend until incorporated.
Serve topped with a drizzle of olive oil and paprika sprinkled on top.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dips, Snacks
- Method: Blending
- Cuisine: Gluten Free
Cynthia says
When do you add the baking soda?
smallfarmbiglife says
Hi Cynthia. The baking soda gets added to the water when you boil the chickpeas. ~Elaine