Is Your Hummus Really Healthy?


Do you love hummus? I do too but here’s something you should know about that typical store-bought hummus you might be buying.

Store bought varieties usually contain at least one ingredient on my “NO-NO” list. The most common offender is Canola Oil.

“What? I thought canola oil was healthy…and low-fat…and good for your heart,” you say… Sorry friends, I once thought this too…but NOPE!

Here’s what you need to know about canola oil.

#1, Canola is not a plant. If you’ve been following me for awhile, you know I’m all about eating foods from their natural source. Canola’s name actually comes from “Canada Oil.” telling you where it was first produced. Canola oil comes from the rapeseed plant. Yes, that’s a plant but rapeseed oil is not just a product of cold pressing rapeseed. Rapeseed oil originally had industrial use in surfactants & lubricants. It was not fit for human consumption as it contained a substance called erucic acid, a fatty acid found to cause heart damage in rats among other things.

But leave it to BigAg to muck things up…

Because rapeseed can be grown cheap and plentiful, they thought…”why not find some way to feed it to the masses.” Canola is “manufactured” (yes, manufactured!) from Rapeseed that was bred to be low in erucic acid. Breeding it this way might sound like a good idea until you learn how they actually extract the oil from the rapeseed.  When it comes to the oils we eat, extraction, as well as the source makes ALL the difference!

Canola oil is high in PUFAs (Poly unsaturated fatty acids) which have been touted as being heart healthy (but isn’t) The manufacturing process uses toxic hexane to extract the oil from rapeseed. It’s done so under high heat & these PUFAs easily turn rancid and turn to trans fat…the exact opposite of heart healthy!

Trans fats are what are linked to heart disease, NOT saturated fats!

Canola oil is found to contain levels of this hexane…& yes, you would be eating this. Yuck!

Then of course, you need to realize that 90% of the rapeseed(Canola) grown is Genetically Modified (GMO) because why wouldn’t Monsanto want to capitalize on yet another big cash crop! (oh, don’t get me started!)

GMO = high pesticide levels (among other things…again, don’t get me started!)

So, now that I’ve shared with you why I don’t recommend canola oil, lets talk about the good stuff…

The best oils are cold pressed and organic so they retain all their nutritious properties. Heated extraction ruins this. Extra virgin coconut oil & olive oil are my top faves. Flax seed & cod liver are also winners. And let’s just throw in real butter as well. If you’re not eating or cooking with real butter, you should be! Throw that fake crap OUT!

Bottom line: Nature doesn’t produce bad fats. Seriously, how did we get so convinced that fake, chemically made & manufactured food was better for us that what God has made for us?

But we’re waking up, right? YES WE ARE!

Let’s get back to hummus…

I find it very hard to find one that doesn’t contain canola oil. They exist but they end up costing a lot more. I prefer to make mine most of the time. Way cheaper too!

When it comes to eating healthy, making your meals & snacks at home with whole, natural ingredients is best.

Many times, what may be holding you back is time. Using a food processor makes homemade hummus a cinch! It’s such a valuable tool to have in your kitchen for making so many healthy & quick meals & snacks. I would be lost without mine.

This recipe has such a “POW” of flavor it will be your new favorite!

It’s made with Extra Virgin olive oil and NOTHING but clean whole ingredients. It’s way better than store bought so give it a try!

Red Pepper Hummus

Don’t you just love my multicolored carrots?!



Roasted Red Pepper Hummus
Recipe type: Snack
Prep time: 
Total time: 
Roasted Red Pepper Hummus made with EVOO
  • 16 oz. can garbanzo beans (chickpeas)- or you can cook dried beans to make 2 cups
  • 1½ Tbs Tahini (sesame seed paste)
  • 3 Tbs fresh squeezed lemon juice
  • 2 cloves garlic, rough chopped
  • ½ jar roasted red peppers (or more if preferred)
  • ½ tsp salt
  • 2 Tbs Extra Virgin Olive Oil
  1. Place all ingredients in a food processor or blender.
  2. Blend for 3-4 minutes or until the consistency you like.
  3. Store in an airtight container for up to a week
Nutrition Information
Serving size: 3 T


Serve it with your favorite vegetables.

Hopefully, I have you thinking about canola differently and finding way to cut it out of your diet. Read your labels…it lurks in many places.

Let me know how you like the hummus & please share this recipe as well!

To our health!


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  1. Michele Pere
    4 years ago

    I LOVE hummus! It’s my favorite snack lately and I eat it all the time. Thanks for the info and the wholesome recipe. I will try it one day soon.

    • Robin
      4 years ago

      You are so welcome, Michele! Let me know how you like it when you try it. If you don’t like red pepper in it, you can skip it but I would add a little water to the batch if it’s too thick.

Robin Byers, R.N.

Robin Byers, R.N.

I am a Registered Nurse & a certified Holistic Wellness Coach. I help women control their blood sugar, lose weight & feel amazing without feeling hungry or deprived. Do you want to get healthy once and for all? The answer lies in controlling your blood sugar with organic whole food nutrition and holistic living. True healing does not come from the pharmacy but by nourishing our bodies the way God intended. Join me & you will restore your health & start living!

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