Gluten-Free Cannellini Hummus

Gluten-Free Hummus from Cannellini Beans

Basic, gluten-free hummus bears out the old saying that the simplest things are best…a fresh vegetable, a hot bread, a crisp chip…or a basic gluten-free hummus to dip them in.  Here is a quick-and-easy-to make hummus made with cannellini beans.  Their mild nut-like flavor doesn’t overpower but blends smoothly with the garlic and other seasonings.

Gluten-Free Cannellini Hummus

Gluten-Free Cannellini Hummus

I’ve packed this for lunch (with an ice pack). I’ve also served as an appetizer it to family and friends with veggies and crackers to scoop it with.  Bread sticks, focaccia, or chips would be good with it, too. My husband even suggested oatmeal cookies!  I can’t say that I agree with him, though.  I think he just wants cookies.

Gluten-Free Cannellini Hummus


16 Ounces Cannellini Beans, drained, reserving some liquid

4 Tablespoons Olive Oil

3 Tablespoons Lemon Juice, or Lime Juice

1 Teaspoon Minced Garlic, or Garlic Powder

3 Tablespoons Liquid From Beans, or Water

1/4 Teaspoon Salt, to taste

1 Pinch Black Pepper, or Paprika, to taste

Vegetables to Serve With:

2 Each Celery Stalk, cut in 2″ pieces

3 Each Carrots, cut in 2″ pieces

1/2 Pound Asparagus Spears, cut in 2″ pieces


Wash and prepare the vegetables as you would for a relish tray.  Refrigerate.

Drain the beans and process them slightly in your food processor.

Add the next 3 ingredients and 2 tablespoons of the reserved liquid from the beans (or water) and process until smooth (only a minute or two), scraping sides as needed.

Add more reserved liquid, or water, if too thick.

Season with salt and pepper to taste.

Cover and chill 2 hours.

Garnish with pepper or paprika, and drizzle with a little extra olive oil.

Makes about 1-1/2 cups, or 12 servings of 2 tablespoons each.

This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too.   It is wheat-free, barley-free and rye-free.  Also, it is casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free.

Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

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  • Miz Helen

    April 21, 2012

    Hi Pat,
    Your Hummus would not last long with me, I would gobble that bowl up fast. I just love this recipe and I will be trying it, maybe before the night is over. This is one of my favorite snacks! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Pat

      April 22, 2012

      I’m like that with hummus, too. That’s why I like the variety of making it from different beans. And it’s healthier than a lot of snacks. Thanks so much!

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