Commercial hummus makes me crazy. It’s expensive, chalky, and usually tastes of neither tahini nor chickpeas. So, I make my own. You can too, for about a third of the price of prepared hummus.
Basic Homemade Hummus
1 1/2 c. dried chickpeas (about $0.70 if you buy in bulk)
3 T or so tahini, to taste (about $0.25, depending on the brand of your tahini)
1 lemon (let’s say the lemons are 3/$1)
1 clove garlic (a generous $0.10?)
small handful of parsley, chopped (hard to say: $0.25?)
smidgen of olive oil (depends on whether you have champagne tastes. Let’s say $0.10)
1) Cook the chickpeas in the pressure cooker: about 12 minutes at 15 pounds pressure, if pre-soaked; 15 minutes if not. (For a refresher on using the pressure cooker, click here.)
2) Drain the chickpeas, keeping some of the liquid to thin the hummus.
3) Combine the chickpeas, garlic, tahini, and maybe 3 T of water in a food processor. It should look pretty close to hummus. Add some lemon juice, olive oil, and salt, then taste it and adjust the flavors accordingly. It’s nice to serve it with a little bit more olive oil and paprika (or better: smoked paprika).
You’ll end up with about 3 cups, or 24 ozs., for about $1.73, or about 7 cents an ounce. The best storebought version that I’ve found (outside of Lebanese restaurants, of course!) is Whole Foods’ version, currently on sale for $3.49 for 13 oz., or 28 cents an ounce.
So think about it, no?