This commercial hummus contains expeller-pressed sunflower oil, a pro-inflammatory seed oil that should be avoided. Traditional Middle Eastern hummus uses olive oil, which provides superior flavor and anti-inflammatory benefits. Our clean version eliminates the seed oil and uses only organic ingredients with no preservatives or additives.
Based on: hummus lemon garlic
· Makes approximately 32 servings (4 cups)
· Serving: 2 tablespoons (28g)
Why This Recipe is Seed Oil Free
Commercial hummus lemon garlic from ithaca 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.
The original hummus lemon garlic may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Brightens flavor and provides natural acidity instead of processed lemon juice
Fresh Organic Garlic
6-8 cloves (24g) · Organic Garlic Bulbs
Provides aromatic flavor and antimicrobial compounds
Sea Salt
8g (1.5 teaspoons) · Redmond Real Salt
Enhances all flavors and provides essential minerals
Organic Apple Cider Vinegar
15ml (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Adds subtle tang and helps preserve the hummus naturally
Organic Red Pepper Flakes
2g (1/2 teaspoon) · Simply Organic Red Pepper Flakes
Provides gentle heat and visual appeal
Instructions
Step 1. Soak 450g (2 cups) organic dried chickpeas in filtered water for 12-24 hours. The chickpeas should double in size and feel tender when pressed. Drain and rinse thoroughly. This soaking removes anti-nutrients and ensures even cooking.
Step 2. Cook soaked chickpeas in a large pot with 6 cups fresh water. Bring to a rolling boil, then reduce to a gentle simmer. Cook for 60-90 minutes until very tender - they should easily mash between your fingers. Properly cooked chickpeas are crucial for smooth hummus. Reserve 120ml (1/2 cup) of the cooking liquid before draining.
Step 3. While chickpeas cool slightly (10 minutes), prepare other ingredients. Juice 4-5 organic lemons to get 120ml (1/2 cup) fresh juice. Peel 6-8 garlic cloves and roughly chop. Measure 90g (6 tablespoons) tahini and stir well - natural tahini separates and needs mixing.
Step 4. In a food processor, pulse chopped garlic with 8g (1.5 teaspoons) sea salt until minced (about 10 pulses). Add warm, drained chickpeas and process for 2 minutes until a coarse paste forms. Scrape sides as needed.
Step 5. With processor running, slowly drizzle in 120ml (1/2 cup) organic extra virgin olive oil through the feed tube. This emulsifies the mixture and creates creaminess. Process for 1-2 minutes until smooth and light in color.
Step 6. Add 90g tahini, 120ml fresh lemon juice, 15ml (1 tablespoon) apple cider vinegar, and 2g (1/2 teaspoon) red pepper flakes. Process for 3-4 minutes until completely smooth and fluffy. If too thick, add reserved chickpea cooking liquid 30ml at a time until desired consistency is reached - it should be creamy but hold its shape.
Step 7. Taste and adjust: add more lemon juice for brightness, salt for depth, or garlic for intensity. The flavor should be bright, nutty, and well-balanced. Process 30 seconds more after any additions.
Step 8. Transfer to airtight glass containers. Drizzle surface lightly with olive oil to prevent browning. Store in refrigerator for up to 7 days. Serve at room temperature for best texture - remove from fridge 20 minutes before serving. Stir before each use as natural separation may occur.
Storage
Store in refrigerator in airtight glass containers for up to 7 days. Natural separation is normal - stir before serving. Can be frozen for up to 3 months in portion-sized containers. Drizzle surface with olive oil to prevent browning.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.85
Savings71%
Higher upfront cost for quality organic ingredients pays off with bulk purchases. Most ingredients provide multiple batches, bringing long-term cost per serving well below commercial alternatives while eliminating inflammatory seed oils and preservatives.