Easy Oil Free Hummus Recipe (2024)

FAQs

What can I substitute for olive oil in hummus? ›

No, not really. But, you don't really need olive oil in hummus especially if you are using tahini. The tahini has all of the oil that you need to make a smooth hummus. And remember that olives are brined before they are edible and so will bring other tastes that are not present in olive oil.

Garlic: Fresh garlic cloves are always superior to garlic powder, and it's especially true in homemade hummus! 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!

You can make a gourmet meal, but if the ingredients aren't high-quality, fresh, and organic, you'll find it misses on flavor and texture. 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.

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).

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."

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.

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

Why does my homemade hummus taste bitter? ›

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.

The Israeli interpretation of hummus is renowned for its distinctive attributes that set it apart from other Middle Eastern variations. Israeli hummus is revered for its smooth and creamy consistency, often achieved by a generous addition of tahini, a paste made from ground sesame seeds.

Sabra is a popular brand known for its hummus products, and their classic hummus recipe typically includes ingredients like chickpeas, tahini (sesame paste), olive oil, lemon juice, garlic, and various spices.

You might try peanut butter, hazel nut, almond, cashew or sunflower seed butters if you are allergic to or don't like ground sesame seed paste (tahini). I have heard that plain olive oil is okay also, add a bit of cumin however this wouldn't work as a substitute in my recipe which already calls for olive oil and cumin.

It's part of the authentic flavor of this hummus recipe. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand. Olive Oil. Avocado or canola oil can be used in place of olive oil.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.