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Real Hummus

It's all about the oil

If you look at the labels on lots of pre-made hummus at the grocery store, you'll find everyone cutting corners and using oils other than olive. One brand uses soybean oil; another uses canola oil - high in dreaded Omega 6 and GMOs; and yet another isn't quite sure what they are providing - noting in the ingredients - canola and/or sunflower oil. Why doesn't someone just use pure olive oil and be done with it? Cost - that's why. Pure extra virgin olive oil is 5-10 times more expensive than canola, soybean, or sunflower oil. So, flavor suffers without the earthiness only olive oil can provide and so does your health if you don't get it. What's the answer? Make your own!

Makes 4 - ¼ cup servings


  • 1 15-ounce can of garbanzo beans, rinsed and drained
  • ½ tsp baking soda
  • 2 garlic cloves, minced
  • Juice of one lemon
  • ¼ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1/3 cup sesame tahini
  • 3 TBS extra virgin olive oil
  • 1-4 TBS water


1. In a small saucepan, combine the beans, baking soda, and enough water to cover the beans. Bring the water to a boil, then simmer for 20 minutes. Pour through a strainer, rinse the beans well, and set aside.

2. Place the garlic, lemon juice, cumin, salt, and black pepper into a blender and blend, pausing several times to push down the sides, until the mixture is smooth. Let sit for 10 minutes and allow the lemon to meld with the garlic.

3. Add the tahini and 3 tablespoons of olive oil and blend until smooth, scraping down the sides again. Then add the beans and blend. Add 1 tablespoon of water and blend to a creamy, smooth consistency. Use more water if needed to reach that level, one tablespoon at a time.


  • Serve as a dip with cherry tomatoes, un-pitted olives, hard cheeses, bread, pita, or mix into a salad of lettuce, roasted peppers, and artichoke hearts. Dress the dip with a tablespoon of olive oil, toasted pine nuts, and a little smoked paprika.
  • Looking for the most vibrant flavor? Use as many organic ingredients as possible.
  • The hummus can be stored in the refrigerator 5 days, or frozen in ¼ cup portions for later use.
  • Substitute other beans like black, pinto, or cannellini.

Sussie Hammacher/April 2020

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