Easy Hummus (gluten free, dairy free, soy free, nut free, vegan)
Prep time
Cook time
Total time
The best easy and allergen free homemade hummus that tastes nothing like store-bought! Creamy, dreamy and oh so good for you. One of my go-to staples when entertaining.
Recipe type: Appetizer
Serves: about 3 cups
  • 16 ounces (about 2 cups) dried chickpeas
  • 1 3-inch long piece kombu seaweed
  • 4 cloves fresh garlic
  • 1 teaspoon ground cumin
  • ¾ cup extra virgin olive oil
  • ¼ cup sesame seed paste
  • 1 cup fresh squeezed lemon juice (I use organic bottled lemon juice)
  • 3 teaspoons kosher salt
  • Garnish: extra-virgin olive oil and ground smoked paprika
  1. *Prep time includes soaking chickpeas - soaked chickpeas do yield best results, but if short on time used canned chickpeas, drained*
  2. Soak the chickpeas overnight (at least 12 hours), cover completely in water with at least an additional 2 inches of water above.
  3. Note on soaking: The chickpeas should be covered with this much water because as they sit they absorb the water and you do not want any of the chickpeas exposed to air otherwise they will not soften.
  4. Drain, then boil with fresh water and the kombu seaweed until al dente to soft (somewhere in between), about 30 minutes. Drain and discard the seaweed. Reserve a couple of tablespoons of chickpeas for garnish. Then while the chickpeas are still warm transfer drained chickpeas into a food processor. Process for a minute, then remaining ingredients.
  5. Pulse until smooth.
  6. Will stay fresh in the refrigerator for up to 2 weeks, sealed in an air-tight container.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/easy-hummus-gluten-free-dairy-free-vegan/