This organic hummus contains sunflower oil, an inflammatory seed oil that disrupts omega-3/omega-6 balance and promotes inflammation. Our DIY version replaces it with extra virgin olive oil for better flavor and health benefits. The homemade version also uses fresh lemon juice instead of concentrated, and allows you to control salt and garlic levels.
Based on: Houmous
· Makes approximately 18 servings
· Serving: 2 tablespoons (50g)
Why This Recipe is Seed Oil Free
Commercial Houmous from Waitrose Duchy Organic often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
200g (about 1 cup dried) · Anthony's Organic Garbanzo Beans
Primary protein and fiber base that creates the creamy texture when cooked and pureed
Organic tahini
126g (about 1/2 cup) · Soom Foods Organic Tahini
Provides rich sesame flavor, healthy fats, and creamy mouthfeel essential to authentic hummus
Extra virgin olive oil
75g (about 1/3 cup) · California Olive Ranch Organic Extra Virgin Olive Oil
Replaces inflammatory sunflower oil with heart-healthy monounsaturated fats and adds fruity depth
Fresh organic lemons
45g juice (from 2-3 large lemons) · Organic lemons from Whole Foods
Provides bright acidity that balances richness and helps preserve the hummus naturally
Organic sea salt
10g (about 2 teaspoons) · Redmond Real Salt
Enhances all flavors and provides essential minerals without anti-caking agents
Organic garlic
12g (about 3-4 large cloves) · Organic garlic bulbs from local market
Adds pungent depth and natural antimicrobial properties that help preserve freshness
Instructions
Step 1. Soak 200g dried organic chickpeas in filtered water overnight (8-12 hours) using a 3:1 water to bean ratio. This softens the skins and reduces cooking time. Drain and rinse thoroughly before cooking.
Step 2. Cook soaked chickpeas in a large pot with fresh water covering beans by 2 inches. Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for 60-90 minutes until very tender when pressed between fingers. Skim foam periodically. Proper cooking is crucial - undercooked chickpeas create grainy hummus. Reserve 1 cup cooking liquid before draining.
Step 3. While chickpeas cool slightly, prepare other ingredients: juice 2-3 organic lemons to yield 45g (about 3 tablespoons), peel and roughly chop 3-4 garlic cloves (12g total), and measure 126g tahini by stirring jar thoroughly first - tahini separates and needs mixing.
Step 4. In a food processor, pulse garlic and salt together for 10-15 seconds until minced. Add lemon juice and let sit 2-3 minutes - the acid mellows garlic harshness. Add tahini and 2 tablespoons olive oil, then process for 60-90 seconds until creamy and light in color.
Step 5. Add drained warm chickpeas (reserve a few whole ones for garnish if desired) and process for 60 seconds. Scrape down sides, then continue processing while slowly drizzling in reserved cooking liquid until desired consistency is reached - about 2-4 tablespoons for smooth, spreadable texture. The warm chickpeas blend more easily than cold.
Step 6. With processor running, slowly drizzle in remaining olive oil (about 3-4 tablespoons). Process for another 30-60 seconds until completely smooth and creamy. Taste and adjust: add more lemon juice for brightness, salt for flavor, or cooking liquid for consistency. The hummus should be smooth enough to swirl but not runny.
Step 7. Transfer to serving bowl and create a shallow well in center using the back of a spoon. Drizzle with a little extra olive oil, sprinkle with paprika or reserved chickpeas if desired. Serve immediately or refrigerate. For best flavor, let it come to room temperature before serving and adjust seasoning as needed.
Storage
Store covered in refrigerator for up to 7 days. The hummus may thicken when cold - stir in a tablespoon of water or olive oil to restore consistency. Always use clean utensils to prevent contamination. Freezes for up to 3 months in airtight containers.
Cost Comparison
Cost per serving (homemade)$0.38
Cost per serving (store-bought)$0.50
Savings24%
While the upfront cost seems similar, you're getting superior organic ingredients without inflammatory seed oils. The bulk quantities mean subsequent batches cost much less, and you control every ingredient for optimal health and flavor.