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Is it ok to put olive oil, or more specifically tahini into a food processor to make hummus?  My mom says NEVER, EVER do it because it will eventually get into the motor.  My mom removes the hummus and then adds tahini and mixes by hand.

Thank you,


Hi SK.  I think you are both right.  Oil or tahini cannot get into a sealed motor in a food processor if it is working properly.  What can happen is that from the high speed of the blade, any oil based product like tahini or olive oil can heat up and change the flavor of your hummus if over-processed.  Many people add oil, cheese, or tahini after processing to keep the fresh flavor alive.

I do it both ways.  If I am making a quick batch, I add all the ingredients and make sure I don't run the processor once I reach the consistency I need.  If you want maximum flavor of the oil or tahini to abound, add them after processing and mix well.  The difference is often minor and a matter of preference.

Hope this helps.  Have a great day.

Jim "JimmyScones" Musumeci

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Jim Musumeci


Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.


Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on

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3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.

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