Basic No-Oil Hummus Recipe - Pure Kitchen (2024)

FAQs

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

Sunflower Oil

You can't really taste it in cooked dishes, but when you use it raw in dips like hummus or in salad dressings, it adds a light nutty flavor. Sunflower oil is an excellent source of vitamin E and vitamin K, linoleic acid, and monounsaturated fats. It's fairly low in saturated fats.

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

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.

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.

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).

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.

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.

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!'

How long does homemade hummus last? ›

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.

Using ice cold water lightens the color of tahini, creating a hummus that is light and fresh looking. We recommend adding the ice water before adding in the cooked chickpeas.

Try avocado oil, extra-virgin olive oil, or vegetable oil. Sesame oil (not toasted sesame oil) also works. Salt: Optional, but I always use it. It just makes the tahini taste better.

Unsweetened applesauce, mashed fruit, or pureed fruit such as bananas, pears, and prunes may be substituted for vegetable oil in baked goods. You can substitute cup for cup. The texture of your foods may be altered slightly. For example, applesauce makes cookies moister and more cake-like.