Sunflower Oil hummus {gf, v}

Updated: Mar 15, 2021

I don't know how it took until my senior year of high school to get on the hummus train, but I'm so glad I did. Hummus is a great healthy snack, and it pairs well with so many things. I love pairing mine with baby carrots, sliced cucumber, celery sticks, Mary's Gone crackers, or on top of salt free brown rice cakes. Not only does it pair well with a list of things, but there are so many unique flavors! This recipe has a plain or original hummus flavor, featuring one of my favorite oils: sunflower oil. This sunflower oil came right from a local sunflower farm, Hudson Valley Cold Pressed Oils. You can find and purchase the oil on their website. Anyway, this recipe does not require many ingredients and has a subtle, yet flavorful taste with a creamy texture. Per usual, this recipe is vegan and gluten free.



Prep time: 2 minutes

Blend time: 1-2 minutes


1 can organic chickpeas (no salt)⁣⁣⁣ Fresh juice from 1/2 lemon ⁣⁣⁣ 3tbs sunflower oil ⁣⁣⁣ 2tbs water ⁣⁣⁣ 2 cloves garlic⁣⁣⁣

1/4tsp dried basil Pink salt, black pepper, red chili flakes {to taste}


1. Drain and rinse the chickpeas.

2. Add all ingredients to a food processor or blender, and blend for 1-2 minutes until thick and creamy.

3. Transfer to a container or jar and store in the fridge.


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