This hummus recipe is so deliciously fresh, it will ruin you to store-bought hummus! This recipe has been in my family for a couple decades, and it’s always a hit.
Not only is hummus tasty, it’s healthy. It has a good amount of fiber, vitamins, minerals, and protein. However, chickpeas also contain phytic acid which hinders nutrient absorption.
So while hummus doesn’t steal any nutrients from your body (like sugar and refined carbs do), you only absorb a portion of what’s listed on nutrition label.
Also be aware that some celiacs struggle to digest legumes. If you fall into this category, it’s probably a good idea to only have legumes occasionally and in small amounts.
But enough of the health talk, let’s get down to business!
A key ingredient in this recipe is the fresh lemon juice. Don’t skimp–buy a lemon or two and use fresh juice. It makes a significant difference in the flavor! And make sure to use gluten free black beans. I know that seems obvious, but finding gluten free beans can be tricky.
- 1 Can Garbanzo Beans (15 oz)
- 2 Tbsp Bean Liquid
- 2 Tbsp Tahini
- 1 tsp Olive Oil
- 1/2 tsp Cumin (ground)
- 3 Tbsp Lemon Juice (approx 2 lemons)
- 2 garlic cloves
- 1/2 tsp sea salt
- Drain the beans of excess fluid into a small bowl. Measure out 2 Tbsp of this liquid and add to food processor.
- Add all other ingredients to a food processor. Process in food processor until smooth. Makes about 2 cups.
If you need some garnish ideas, conisder parsley, paprika, sautéed onions, chopped cucumber, sautéed mushrooms, chopped tomato, olives, pine nuts, chopped pickles, olive oil, or chopped hard boiled eggs.
But honestly, this hummus recipe served plain with some crackers or chips is plently delicious.
Interesting bit of trivia, did you know that the word hummus is the Arabic word for chickpeas? The full name is actually hummus bi tahina which translates to chickpeas with tahini.
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