Sabra's hummus contains inflammatory soybean oil and artificial preservatives that have no place in a healthy diet. This DIY version eliminates the seed oil entirely, replacing it with traditional extra virgin olive oil, while using fresh roasted red peppers instead of 'natural flavors' for authentic taste.
Based on: Roasted Red Pepper Hummus
· Makes approximately 30 servings
· Serving: 30g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Roasted Red Pepper 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 Red Pepper Hummus may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic chickpeas
540g (2 cans, 15 oz each, drained and rinsed) · Eden Organic Garbanzo Beans (BPA-free cans)
Provides the protein base and creamy texture that defines hummus
Adds rich, nutty flavor and essential healthy fats from sesame seeds
Extra virgin olive oil
90ml (6 tablespoons) · California Olive Ranch Organic or Cobram Estate Organic
Replaces inflammatory soybean oil with heart-healthy monounsaturated fats
Organic red bell peppers
200g (about 2 large peppers) · Fresh organic red bell peppers
Provides natural sweetness and vibrant color when roasted to perfection
Fresh garlic
15g (3-4 large cloves) · Organic garlic bulbs
Adds pungent depth and immune-supporting compounds
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt (unrefined sea salt)
Enhances all flavors while providing essential trace minerals
Fresh lemon juice
45ml (3 tablespoons, from 1-2 lemons) · Organic lemons
Provides natural acidity to brighten flavors, replacing artificial citric acid
Filtered water
60-120ml (1/4 to 1/2 cup, as needed) · Filtered or spring water
Adjusts consistency to achieve the perfect creamy texture
Instructions
Step 1. Preheat your oven to 450°F (230°C). Wash and dry the red bell peppers (200g, about 2 large), then place them whole on a baking sheet lined with parchment paper. Roast for 25-35 minutes, turning once halfway through, until the skins are charred and blistered all over. The peppers should be soft when gently pressed. This roasting step is critical for developing the deep, sweet flavor that makes this hummus special.
Step 2. While the peppers roast, drain and thoroughly rinse the chickpeas (540g from 2 cans). For the smoothest possible texture, remove the loose skins by gently rubbing the chickpeas between clean kitchen towels - this extra step eliminates grittiness. Place the cleaned chickpeas in your food processor bowl.
Step 3. Once the peppers are done roasting, immediately place them in a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10-15 minutes - this makes the skins slip off easily. Peel away the charred skin, remove the stems and seeds, and roughly chop the roasted pepper flesh (should yield about 150g of usable pepper).
Step 4. Add the roasted red pepper flesh (150g), peeled garlic cloves (15g, about 3-4 large cloves), tahini (120g), fresh lemon juice (45ml), and sea salt (8g) to the food processor with the chickpeas. Process for 60-90 seconds until roughly combined. The mixture will look chunky at this stage - this is normal.
Step 5. With the food processor running, slowly drizzle in the extra virgin olive oil (90ml) through the feed tube. Continue processing for 3-4 minutes, stopping to scrape down the sides every minute. The hummus should become noticeably smoother and lighter in color as air gets incorporated.
Step 6. Gradually add filtered water (start with 60ml) through the feed tube while processing, adding more as needed up to 120ml total. Process for another 2-3 minutes until the hummus reaches a creamy, spreadable consistency. Taste and adjust seasoning - add more lemon juice for brightness, salt for flavor depth, or a touch more roasted pepper for color and sweetness.
Step 7. Transfer the finished hummus to an airtight glass container. For best flavor, let it rest in the refrigerator for at least 2 hours before serving - this allows the flavors to meld beautifully. Serve with a drizzle of extra virgin olive oil, a sprinkle of paprika, and fresh vegetables or homemade pita. Use 30g (2 tablespoons) per serving to match the original nutritional profile.
Storage
Store in airtight glass containers in the refrigerator for up to 7 days. The hummus will thicken slightly when chilled - stir in a tablespoon of water if needed before serving. Freeze portions in ice cube trays for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.47
Savings36%
While the upfront ingredient cost is higher due to organic quality, you'll save significantly per serving. The tahini and olive oil will make multiple batches, improving long-term economics. Most importantly, you're getting superior nutrition without inflammatory seed oils.