Gluten-Free Hummus

This Gluten-Free Hummus offers a delightful twist on the classic Middle Eastern dip by replacing tahini with olive oil and using sherry vinegar instead of lemon juice. The result is a creamy, flavorful spread that's perfect for those avoiding gluten, while still delivering the rich taste and smooth texture of traditional hummus.

Active Time

75 mins

Total Time

75 mins

Total Servings

6 Serves

How to Make It

1. Step

In a large saucepan over high heat, combine 2/3 cup dried chickpeas (soaked overnight and drained), 3 cups water, 2 garlic cloves, 1 bay leaf, and 1/2 teaspoon salt. Bring to a boil.

2. Step

Reduce the heat to low, cover partially, and simmer until the chickpeas are very tender, about 50 to 60 minutes.

3. Step

Drain the chickpeas, reserving 1/2 cup of the cooking liquid, and discard the bay leaf. Set aside the cooked garlic.

4. Step

In a blender or food processor, combine the cooked chickpeas, reserved garlic, 1 tablespoon olive oil, 3/4 cup sliced green onions, 2 tablespoons sherry vinegar, 3 tablespoons chopped fresh cilantro, 1 teaspoon ground cumin, and the remaining 1/4 teaspoon salt. Process until smooth.

5. Step

If the mixture is too thick, add the reserved cooking liquid, 1 tablespoon at a time, until the desired consistency is reached.

6. Step

Transfer the hummus to a serving bowl and stir in the remaining 2 tablespoons of sliced green onions.

7. Step

Serve immediately, or cover and refrigerate until ready to serve.

Ingredients

2/3 cup dried chickpeas (garbanzo beans), picked over, rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
1/2 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green onions (spring onions)
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin