This Trader Joe's hummus contains inflammatory seed oils (canola and safflower oil) plus artificial preservatives (phosphoric acid, cultured dextrose). Our clean version replaces the seed oils with traditional extra virgin olive oil and eliminates all preservatives for a naturally fresh, Mediterranean-style hummus with superior nutrition.
Based on: Mediterranean Style Hummus
· Makes approximately 32 servings
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Mediterranean Style Hummus from Trader Joe's 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 Mediterranean Style Hummus may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic chickpeas
6 cups cooked (about 4 cans or 1.5 cups dried) · Eden Organic Garbanzo Beans (6-pack, 15oz cans)
Primary protein and fiber base that creates the creamy texture and nutty flavor foundation
Organic tahini
90g (6 tablespoons) · Joyva Organic Sesame Tahini
Adds rich, nutty depth and helps create the signature smooth, creamy mouthfeel
Extra virgin olive oil
80g (about 1/3 cup) · California Olive Ranch Organic Extra Virgin Olive Oil
Clean fat replacement for seed oils, provides Mediterranean flavor and smooth consistency
Fresh garlic
3 large cloves (about 12g) · Organic garlic bulbs
Sharp, aromatic base note that balances the richness and adds antimicrobial properties
Fresh lemon juice
60ml (1/4 cup from 2 large lemons) · Organic lemons
Natural acidity that brightens flavors and replaces artificial acids while adding vitamin C
Sea salt
8g (1.5 teaspoons) · Celtic Sea Salt Fine Ground
Enhances all flavors and provides essential minerals without artificial additives
Organic pine nuts
30g (3 tablespoons) · Terrasoul Superfoods Organic Pine Nuts
Traditional Mediterranean ingredient adding buttery richness and textural interest
Organic red bell pepper
1 medium pepper (120g), roasted and peeled · Fresh organic red bell pepper
Adds sweet, smoky Mediterranean flavor and natural color without artificial additives
Fresh parsley
15g (about 1/2 cup chopped) · Organic flat-leaf parsley
Fresh, herbaceous notes that brighten the overall flavor profile
Warm, earthy spice that adds authentic Mediterranean depth
Smoked paprika
1g (1/2 teaspoon) · Simply Organic Smoked Paprika
Adds subtle smokiness and beautiful color without artificial dyes
Instructions
Step 1. If using dried chickpeas, soak 200g (1 cup) organic chickpeas overnight in filtered water. Drain and rinse, then cook in fresh water for 60-90 minutes until very tender. If using canned, drain and rinse 4 cans (15oz each) thoroughly to remove excess sodium and canning liquid. Reserve 120ml (1/2 cup) of the cooking liquid or use filtered water for consistency adjustment.
Step 2. Roast the red bell pepper by placing it directly over an open flame or under a broiler, turning every 3-4 minutes until skin is completely charred (about 12-15 minutes total). Place in a paper bag for 10 minutes to steam, then peel off all charred skin, remove seeds and stem. This roasting process adds crucial smoky sweetness that distinguishes Mediterranean-style hummus from plain versions.
Step 3. Toast the pine nuts in a dry skillet over medium-low heat for 3-4 minutes, stirring constantly, until golden and fragrant. Watch carefully as they burn quickly. This step intensifies their buttery flavor and adds textural contrast. Let cool completely before using.
Step 4. In a food processor, first process the garlic cloves until finely minced (about 15 seconds). Add the drained chickpeas and process for 2-3 minutes until a coarse paste forms, scraping down sides twice. The chickpeas should be completely broken down with no whole pieces remaining.
Step 5. Add tahini, fresh lemon juice, and half the olive oil (40g). Process for 2-3 minutes until mixture becomes creamy. The tahini will initially make the mixture seem thick and sticky — this is normal. Gradually add the reserved cooking liquid or filtered water, 2 tablespoons at a time, while processing until you achieve a smooth, creamy consistency that's slightly thinner than your desired final texture (it will thicken as it cools).
Step 6. Add the roasted red pepper (reserve a few pieces for garnish), most of the parsley (save some for garnish), toasted pine nuts (reserve some for topping), salt, cumin, and smoked paprika. Pulse 8-10 times to incorporate while maintaining some texture — you want small visible pieces of pepper and herbs, not a completely smooth puree. Taste and adjust salt, lemon juice, or spices as needed.
Step 7. With processor running, slowly drizzle in remaining olive oil until fully incorporated and mixture is silky smooth. Transfer to an airtight glass container. Garnish with reserved pine nuts, red pepper pieces, a drizzle of olive oil, and fresh parsley. Let rest in refrigerator for at least 2 hours before serving to allow flavors to meld.
Step 8. To serve, bring to room temperature for 15-20 minutes. Mix gently before serving as separation is natural. Use exactly 32g (2 tablespoons) per serving to match commercial nutritional profile. Store covered in refrigerator for up to 5 days — the absence of preservatives means shorter shelf life but superior flavor and nutrition.
Storage
Store in airtight glass containers in refrigerator for up to 5 days. Natural separation may occur — simply stir before serving. Can be frozen for up to 3 months in portion-sized containers. Do not store at room temperature for more than 2 hours due to absence of preservatives.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.75
Savings40%
Higher per-serving cost reflects premium organic ingredients and absence of industrial processing. Bulk buying reduces costs significantly after initial investment. Superior nutrition and elimination of seed oils justify the premium.