Citrus-Free Hummus

Humble Hummus

Humble Hummus

This hummus recipe was born out of necessity. A delicious necessity, mind you. One that even the pickiest of hummus eaters (i.e.—The Hubster) will swoon over.

You see, I needed to have a few snack options that fit within my new (temporary) dietary restrictions of no gluten, citrus, corn, sugar, fruit, dairy, nightshades, cinnamon or MSG.

Rice Crackers from Trader Joe's

The Hubster was already begging asking for hummus to snack on during the week. And it got me thinking that hummus could be the perfect snack option. But what to have it with?!

Enter the Savory Thins Mini from Trader Joe’s. Gluten free. Delicious. And the perfect accompaniment to a bowl of hummus.

Cha. Ching.

Hummus and rice crackers

The Hubster was thrilled.

I was thrilled.

And the hummus, well…it was gone after 3 days.

Hummus and rice crackers

Humble Hummus

Humble Hummus (Citrus-Free)

Prep Time 5 minutes
Total Time 5 minutes


  • 1 15-oz. can chick peas (aka garbanzo beans), rinsed and drained
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 2 tbs tahini
  • 2 tbs balsamic vinegar
  • 2 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Place chickpeas into blender and pulse for 1-2 minutes.
  2. Add olive oil and pulse until mostly mixed in and smooth.
  3. Add in minced garlic, tahini, and balsamic, parsley, salt and pepper. Pulse until mixed thoroughly.
  4. Serve with your favorite rice cracker, veggie, pita chip, or other dip-able item. Or on a sammich, like The Hubster.
  5. Consider making a double batch so that you won’t have to hide any!

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Soy Free, Corn Free, Egg Free. For those that cannot have fruit or fructose, try subbing safflower or sunflower oil for the olive oil and rice vinegar for the balsamic vinegar.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. Hi Emily,

    This recipe looks yum! However, I am fruit intolerant, and while this recipe is definitely citrus-free and citric acid free, it is not fruit-free due to the olive oil and balsamic vinegar. Olive oil = pain for me and balsamic vinegar is made from grapes, which also does a number on me. I’m still in search of alternatives because I love hummus, and yours is the first recipe I’ve seen using vinegar, which I really, really appreciate, because I’ve been hesitatnt to give it a try. Although it won’t have the full-bodied flavor profile, I would suggest rice vinegar, as all other vinegars a fruit-derived. Do you mind if I try a completely fruit-free version and link back to this original?

    This food intolerance thing is a stinker!

    1. Edee—you are so right! I think when I posted this recipe, I was unable to eat very specific fruit (olive oil and vinegar were testing fine). I will make sure to change that so it isn’t confusing for others.

      And I would love to see what you come up with that’s citrus AND fruit free. Feel free to link back when yours is up!

  2. In an effort to impart a lemony flavor, without the lemon: have you tried sumac?

    (Although: the spice is the ground-up berries of the Turkish (non-poisonous!) variety of the Sumac bush, so it may be in the fruit category…)

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