Easy Oil Free Hummus Recipe (2024)

FAQs

Should hummus have oil? ›

Hummus is a spread made from chickpeas, tahini (ground sesame seeds), lemon juice, garlic, and, traditionally, oil. But, you can skip that and use water or liquid from your can of chickpeas (also known as aquafaba) instead. As I do in all my hummus recipes! Why is this a basic, must-have recipe?

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

Olive oil is a crucial ingredient in our hummus. Not only is high-quality oil important for flavor, but it's also important for nutrition. There are so many olive oil benefits – we capitalize on this by using organic, high-quality extra virgin olive oil.

Most hummus you buy in a supermarket is made with either soybean oil or sunflower oil. Both of these are highly processed and can be inflammatory. Look at the label and find hummus made with extra-virgin olive oil for the most health benefits (not to mention flavor – good olive oil is like a fine wine).

While opened and homemade hummus can last up to seven days, it does not mean it will. You will definitely notice that the hummus is spoiled when you see mold growing on it. The less obvious may be that the hummus offers an unpleasant, off-odor and sour smell. This hummus may also taste sour if you decide to try it.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

What makes hummus taste better? ›

Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking. It might just need a touch more of the flavor-boosters you'd normally use to season hummus (salt, lemon, spice)—start slowly and taste as you go.

How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.

Sabra hummus is made using chickpeas and tahini with soyabean oil, a bit of garlic and salt, citric acid, and potassium sorbate to maintain freshness.

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

Hummus can be a good source of healthy fat because most are made with both olive oil and tahini. My recipe omits the tahini and just uses olive oil for a more neutral taste. The base of the hummus is made from chickpeas, also known as garbanzo beans or Bengal gram.

Just check that the store-bought kind doesn't have added sugars, inflammatory oils like soybean, or extra preservatives. No matter how you prefer to eat it, hummus is a tasty and healthy way to introduce more plant-based protein, fiber, and nutrients to your diet.

You might find that there's a layer of liquid on top of your hummus now that it has thawed. This isn't an issue and it just means it has separated slightly, so just give it a stir to reincorporate it. Another, even more last minute option, is to microwave it.