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Incredibly Delicious Low Fat Gluten-Free Hummus Recipe with Variations

Gluten-Free Hummus Recipe

Hummus is such a versatile dip because it goes with everything. It’s a great vegan dip, sandwich spread, and salad topper. The possibilities are endless. With that in mind, along with sharing this incredibly delicious low-fat, gluten-free hummus recipe, we are also going to feature a few variations. These variations just require an additional ingredient that will change the flavour profile of the base hummus when you want something a little different or just want to kick it up a notch.  

Having said that, you can also just eat this low-fat, gluten-free hummus on its own because it’s, well, incredibly delicious as is 😊

Incredibly Delicious Low-Fat Gluten-Free Hummus Recipe

INGREDIENTS

**If using canned chick peas add no more than ¼ salt to start as they tend to have a high salt count.
  • 3 cups cooked chick peas (approximately 1 cup dried chick peas or 1 x 19oz can)**
  • ¼ cup Chick pea water for recipe
  • ¼ cup Chick pea water for reserve
  • ¼ cup neutral oil (grape seed, olive, canola, avocado)
  • 2 Garlic cloves minced or 1 tablespoon granulated
  • 1/3 cup Tahini paste
  • ½ – 1 teaspoon Salt
  • ¼ – ½ teaspoon black pepper
  • Juice of 1 large lemon
  • 1 teaspoon cumin (optional)

DIRECTIONS

  1. Place all ingredients into a food processor and puree until smooth. Remember to use only the 1/4 cup of chick pea water allocated to the recipe.
  2. If it is too thick, add some of the 1/4 cup chick pea water allocated to reserve.
  3. Taste dip and make any necessary spice adjustment(s) to suit your palate.
  4. Pulse again to mix in additional spices (if any were added).
  5. Dip will thicken as it sits. To thin out, add more of reserved chick pea water or ice cold water.

VARIATIONS OF THE GLUTEN-FREE HUMMUS RECIPE

  • Roasted red pepper: Add 1-2 large roasted red pepper to recipe and puree with ingredients until smooth. Use more peppers if you want a stronger pepper taste. Follow this link to learn how to roast your own peppers.
  • Caramelized onion: Caramelize 1-2 medium onions. Prepare the dip according to the base recipe. Once the dip is pureed, fold in the caramelized onions, reserving 1/3 for topping the dip. Follow this link to learn how to caramelize onions.
  • Roasted Garlic: Replace the garlic in the recipe with 1 full bulb of roasted garlic. Puree as normal. Follow this link to learn how to roast garlic.
  • Sundried Tomato: Using Sundried Tomatoes packed in oil, add 8 sundried tomatoes to the recipe and puree until smooth. You can drizzle a teaspoon of the sundried tomato oil over the top of the dip when serving.
  • Pesto: Add 1/3 cup of Pesto to the recipe and puree until smooth. You can drizzle a teaspoon of the pesto over the top of the dip when serving.
  • Kalamata Olive: Remove the pit and chop 1/3 cup of Kalamata Olives. Prepare the dip according to the base recipe. Once the dip is pureed, fold in the chopped Kalamata Olives (with pits removed). Reserve 1/3 of the olives for topping the dip.

SERVE

  • As we said, the possibilities are endless with this versatile dip especially when you start changing the flavour profiles with these variations.
  • Serve as a dip with veggies, pitas, crackers, pretzels, kettle cut potato chips…you name it.
  • Place on any savoury Charcuterie board.
  • Use as a sandwich spread.
  • Top your vinaigrette salad with a dollop of hummus.
  •  Serve alongside falafels, breaded eggplant, roasted cauliflower, and most grilled proteins.

STORING:

  1. Hummus will keep in the fridge in an air-tight container for up to 5-7 days. Make sure you are not dipping directly into the storage container. Remove what you want from the container with a spoon and reseal the container. If you dip directly into the storage container, the dip will not be safe.
  2. Hummus also freezes very well. Place in an air-tight container and store for up to 3 months.

This hummus recipe is a regular in my house. We love it and make it plain and with variations all the time. It’s a great dip to have on hand. You’re going to love it.

Do you eat hummus? Do you like plain hummus or do you prefer one of the variations? Do you make different variations? Let us know in the comments.

Gluten-Free Hummus Recipe
Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

**If using canned chick peas add no more than ¼ salt to start as they tend to have a high salt count.
  • 3 cups cooked chick peas (approximately 1 cup dried chick peas or 1 x 19oz can)**
  • ¼ cup Chick pea water for recipe
  • ¼ cup Chick pea water for reserve
  • ¼ cup neutral oil (grape seed, olive, canola, avocado)
  • 2 Garlic cloves minced or 1 tablespoon granulated
  • 1/3 cup Tahini paste
  • ½ - 1 teaspoon Salt
  • ¼ - ½ teaspoon black pepper
  • Juice of 1 large lemon
  • 1 teaspoon cumin (optional)

INSTRUCTIONS/NOTES/TIPS

DIRECTIONS

  1. Place all ingredients into a food processor and puree until smooth. Remember to use only the 1/4 cup of chick pea water allocated to the recipe.
  2. If it is too thick, add some of the 1/4 cup chick pea water allocated to reserve.
  3. Taste dip and make any necessary spice adjustment(s) to suit your palate.
  4. Pulse again to mix in additional spices (if any were added).
  5. Dip will thicken as it sits. To thin out, add more of reserved chick pea water or ice cold water.

VARIATIONS OF THE GLUTEN-FREE HUMMUS RECIPE

  • Roasted red pepper: Add 1-2 large roasted red pepper to recipe and puree with ingredients until smooth. Use more peppers if you want a stronger pepper taste.
  • Caramelized onion: Caramelize 1-2 medium onions. Prepare the dip according to the base recipe. Once the dip is pureed, fold in the caramelized onions, reserving 1/3 for topping the dip.
  • Roasted Garlic: Replace the garlic in the recipe with 1 full bulb of roasted garlic. Puree as normal.
  • Sundried Tomato: Using Sundried Tomatoes packed in oil, add 8 sundried tomatoes to the recipe and puree until smooth. You can drizzle a teaspoon of the sundried tomato oil over the top of the dip when serving.
  • Pesto: Add 1/3 cup of Pesto to the recipe and puree until smooth. You can drizzle a teaspoon of the pesto over the top of the dip when serving.
  • Kalamata Olive: Remove the pit and chop 1/3 cup of Kalamata Olives. Prepare the dip according to the base recipe. Once the dip is pureed, fold in the chopped Kalamata Olives (with pits removed). Reserve 1/3 of the olives for topping the dip.

NOTES/TIPS

SERVE

  • As we said, the possibilities are endless with this versatile dip especially when you start changing the flavour profiles with these variations.
  • Serve as a dip with veggies, pitas, crackers, pretzels, kettle cut potato chips…you name it.
  • Place on any charcuterie tray.
  • Use as a sandwich spread.
  • Top your vinaigrette salad with a dollop of hummus.
  •  Serve along side falafels, breaded eggplant, roasted cauliflower, and most grilled proteins.

STORING:

  1. Hummus will keep in the fridge in an air-tight container for up to 5-7 days. Make sure you are not directing dipping into the storage container. Remove what you want from the container with a spoon and reseal container. If you dip directly into the storage container, the dip will not be safe.
  2. Hummus also freezes very well. Place in an air-tight container and store for up to 3 months.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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