This Sabra hummus contains inflammatory soybean oil and chemical preservatives like potassium sorbate. The DIY version eliminates these additives, uses organic ingredients, and replaces the seed oil with heart-healthy extra virgin olive oil while maintaining the rich, creamy texture and roasted pine nut flavor.
Based on: Roasted Pine Nut Hummus
· Makes approximately 25 servings
· Serving: 30g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Roasted Pine Nut Hummus from Sabra 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 Roasted Pine Nut Hummus may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic dried chickpeas
200g (1 cup dried, yields ~400g cooked) · Bob's Red Mill Organic Garbanzo Beans
Primary protein and fiber base that creates the creamy, substantial texture when pureed
Enhances all flavors and balances the natural bitterness of chickpeas
Organic ground cumin
2g (1/2 teaspoon) · Simply Organic Ground Cumin
Traditional Middle Eastern spice that adds earthy warmth and authenticity
Instructions
Step 1. Soak 200g (1 cup) organic dried chickpeas in filtered water overnight, using 3 cups water. The chickpeas will double in size, so use a large bowl. Proper soaking ensures even cooking and better digestibility by breaking down complex sugars.
Step 2. Drain and rinse soaked chickpeas. In a large pot, cover with fresh water by 2 inches and bring to a rolling boil. Reduce heat to medium and simmer uncovered for 45-60 minutes until very tender - they should mash easily between your fingers. Well-cooked chickpeas are crucial for silky smooth hummus. Reserve 120ml (1/2 cup) cooking liquid before draining.
Step 3. While chickpeas cook, toast 40g (1/4 cup) 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. Set aside to cool. Roast the red bell pepper by placing directly over gas flame or under broiler, turning until charred all over. Place in covered bowl for 10 minutes to steam, then peel, seed, and roughly chop.
Step 4. In a food processor, pulse 3 garlic cloves until minced. Add drained warm chickpeas and process for 2 minutes until a coarse paste forms. Scrape sides down frequently. Add 80g (1/3 cup) tahini and 30g (2.5 tablespoons) fresh lemon juice. Process 1 minute more.
Step 5. With processor running, slowly drizzle in 45g (3.5 tablespoons) extra virgin olive oil. The mixture will become creamy and light. If too thick, add reserved chickpea cooking liquid 1 tablespoon at a time until you reach desired consistency - it should be smooth and spreadable but not runny.
Step 6. Add roasted red pepper pieces, toasted pine nuts, 6g (1 teaspoon) sea salt, and 2g (1/2 teaspoon) ground cumin. Pulse 8-10 times to incorporate while maintaining some texture - you want visible flecks of pepper and nuts, not a completely smooth puree. Taste and adjust salt, lemon, or olive oil as needed.
Step 7. Transfer to airtight container and refrigerate for at least 2 hours before serving - flavors develop significantly during this time. To serve, bring to room temperature for 15 minutes, drizzle with additional olive oil, and garnish with extra toasted pine nuts and a sprinkle of paprika. Use 30g (2 tablespoons) per serving with vegetables, pita, or crackers.
Storage
Store in airtight container in refrigerator for up to 5 days. Without preservatives, it has shorter shelf life than commercial versions. Stir before serving as oil may separate. Can be frozen for up to 2 months - thaw overnight and re-whip if needed.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$0.67
Savings49%
Higher upfront investment in quality organic ingredients pays off through multiple batches. Pine nuts are the main cost driver but provide superior nutrition and flavor compared to seed oil-laden commercial versions.