Best Oil-Free Hummus | Easy Homemade Recipe - Elavegan (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.

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."

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

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!

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).

When you're shopping for hummus in the store, watch out for artificial preservatives like sodium benzoate and potassium sorbate. Artificial preservatives are unnecessary, and we believe there are better ways to ensure that food stays fresh and safe.

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Hummus: A Fantastic Snack or Meal Option

Because of the polyunsaturated and monounsaturated fat that it contains, it works to lower bad cholesterol levels, raise good ones, keep your brain healthy, and fuel your body to live your life to its fullest!

Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.

Add Some Nice Spice

Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.

What can I add to hummus to make it tastier? ›

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.

It tastes bad - the amount of lemon and tahini is off. It has preservatives and it has ingredients that are unnecessary (like salt), it uses soy bean oil, and other stuff like locust bean gum that I'm guessing is added for a smoother texture.

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.

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.

Chickpeas - or garbanzo beans, they're the same thing - have a very thin skin on the outside. You can eat chickpeas with the skin on, but they're better without. When making hummus, removing the skins will make your hummus much creamier and rich.

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.

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.

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.

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.