If you’re a hummus fan, you’ve probably grabbed a tub from the supermarket fridge without giving the ingredients much thought. But take a closer look, and you’ll notice a sneaky trend: many popular brands use soybean oil as the main added fat. Soybean oil is a highly refined, inexpensive oil that often replaces traditional extra virgin olive oil in commercial dips.
Why does this matter? Soybean oil has a high omega-6 polyunsaturated fat content, and most of us already get plenty of omega-6 from other foods. Some studies (like those reviewed in JMIR Public Health and Surveillance, 2021) suggest an imbalanced omega-6 to omega-3 ratio may affect inflammation signaling and overall health. Extra virgin olive oil, on the other hand, is rich in monounsaturated fat and polyphenols that support heart health and have antioxidant activity (see: Mayo Clinic’s heart-healthy diet guide).
Here’s the kicker: the best hummus uses mostly chickpeas, tahini, lemon juice, garlic, and a drizzle of extra virgin olive oil—not cheap, flavorless seed oils.
Next time you’re picking out hummus, flip the tub and skim the ingredients list. If extra virgin olive oil is listed before any seed oils (or better yet, is the only oil used), you’re getting a tastier, more nutritious dip. If soybean, canola, or sunflower oil top the list, consider making your own or switching brands—your taste buds and your body will thank you.
