BEST Classic Hummus (Vegan, Gluten-Free)

Sharon Palmer

This hummus, starring nutrient-rich chickpeas, is a staple of my healthy, plant-based kitchen. Providing a rich, tasty source of plant protein, hummus offers unlimited versatility: Use this classic hummus as an appetizer dip with whole grain pita bread and vegetables, spread it on sandwiches, and dollop it over salads and grains.

Learn how to make this hummus with this recipe video here.

Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here:https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/https://sharonpalmer.com/best-classic-hummus/https://sharonpalmer.com/olive-sun-dried-tomato-hummus/This recipe is in collaboration with American Institute for Cancer Research – AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020

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BEST Classic Hummus (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Total Time: 9 minutes
  • Yield: 8 servings (2 cups) 1x

Description

Make this AMAZING 4 ingredient (not including pantry staples) hummus in under 10 minutes.


Scale

Ingredients


Instructions

  1. Drain the chickpeas, reserving the liquid. Put the beans into a blender or food processor.
  2. Add the garlic, lemon juice, tahini, black pepper, and olive oil, as well as about half of the reserved bean liquid.
  3. Puree the bean mixture, adding additional bean liquid as necessary to produce a smooth, very thick, creamy dip.
  4. Pour the bean dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of black pepper. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here: https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/ https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/ https://sharonpalmer.com/best-classic-hummus/ https://sharonpalmer.com/olive-sun-dried-tomato-hummus/ This recipe is in collaboration with American Institute for Cancer Research - AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020

Notes

To serve hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.

  • Category: Dip
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 89
  • Sodium: 160 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 3 g

Keywords: vegan hummus, healthy hummus, hummus

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Cranberry Jalapeno Hummus

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