Easy Oil Free Hummus Recipe (2024)

FAQs

What can I use instead of olive oil in hummus? ›

yes, for hummus chickpeas are the main ingredient. other ingredients can be used in less or more quantity or not used completely it's upto your choice. so you can use whole olives instead of olive oil in hummus.

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 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.

Ground cumin and salt help to make it taste amazing, and the ground cumin adds a little more spice and richness. Olive oil makes the texture of the hummus luxurious. We also drizzle over the top of the swirly hummus when serving.

If you're phasing vegetable oil out of your diet, you have many alternatives. If weight loss is your goal, use applesauce or yogurt to make baked goods lighter. Olive oil and flaxseed oil are better used raw. Avocado oil is great for high-heat cooking.

Hummus is fairly high in sodium, and some commercial formulas may be quite high in sodium. Sodium is a vital nutrient, but high sodium intake correlates with a higher risk of high blood pressure. Over time, this can increase the risk of developing heart disease.

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.

Even though it is low in fat, it contains calories. According to the US Department of Agriculture, one cup of hummus (246 grams) contains approximately 408 calories. Too much hummus can cause stomach problems, such as diarrhea and bloating, in some people.

When a small amount of lemon juice (or water) is added to the tahini or peanut butter, the hydrophilic dry particles are drawn to the water. As a result, it clumps up. As water is added, more clumps develop, causing the tahini to thicken overall.

Can I use peanut butter instead of tahini? ›

Peanut butter is often recommended as a substitute for tahini, but cashew butter may yield better results. It is a more neutral nut butter and is often used as a base for plant-based dips, sauces, and salad dressings much like tahini. For those with sesame allergies, cashew butter is a seed-free alternative.

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.

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.

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.

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."

* This Sabra Hummus is non-GMO, but it's not organic. hummus made with olive oil.

You may notice a slight difference in taste and fragrance, but vegetable or canola oil can be substituted for olive oil in most recipes. Refer to these specific uses to find the best olive oil substitute for what you're making. Get Our Free Emergency Substitutions Chart!

Aside from chickpeas, hummus is also a great source of heart-healthy fats from olive oil. According to one analysis in over 92,000 people, replacing margarine, butter, mayonnaise, and dairy fat with an equal amount of olive oil was associated with an 8%–34% lower risk of total and cause-specific death ( 26 ).

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.