Gluten-Free Hummus

Ingredients

• Hummus Base:

  • 1 can chickpeas (1 ½ cups), rinsed and drained
  • ⅓ cup tahini
  • 2 tablespoons olive oil
  • Juice of 1 lemon (about ¼ cup)
  • 1 garlic clove
  • ½ teaspoon cumin
  • ½ teaspoon salt (or more to taste)
  • ¼ cup cold water

• Toppings:

  • Cherry tomatoes, chopped
  • Cucumbers, diced
  • Olives
  • Shallot, diced
  • Vegan feta
  • Fresh parsley, chopped
  • Crackers or pita for dipping

Instructions

1. Blend Hummus: In a blender, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and cold water. Blend until smooth and creamy. Adjust consistency with more water or aquafaba if needed.

2. Add Toppings: Transfer the hummus to a serving bowl and top with chopped cherry tomatoes, cucumbers, shallots, olives, vegan feta, and parsley.

3. Serve: Enjoy with crackers, pita, or fresh veggies for dipping!

Notes

• Storage: Keep leftover hummus in an airtight container in the fridge for up to 4 days. Stir in water or olive oil to thin if it thickens.
• Using Canned Chickpeas: For quick prep, canned chickpeas are best. For a smoother texture, consider removing the skins.
• Customize Consistency: Use reserved aquafaba to adjust the hummus to your preferred thickness.

Enjoy your creamy hummus! 🥙✨