Homemade Hummus = (almost) Free Food

hummusCommercial 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 chickpeasĀ  (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?)
salt
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?

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5 comments to Homemade Hummus = (almost) Free Food

  • i love hummus and make it almost every week. another good and authentic option for sprinkling on top is ground sumac or toasted ground cumin. yum!

  • razberiswrl

    Mmmm … I love to make hummus. I’d rather not fool with the dried garbanzos, so I just use canned. I always put about 1/2 tsp cumin and a sprinkle of cayenne in mine … unless I’m adding roasted red pepper. Good stuff.

  • Storebought hummus is good, but never as good as the homemade variety. I always put a little olive oil on top with a little chili powder. Mmmm… Such a great dish for a party!

  • I really should print this out and take it with me to the grocery store and stop buying hummus. For goodness sake, I even have the tahini on my shelf!

  • Rachel

    I have been checking out your site all day and you have really inpsired me to set aside my fears and start using all of the preserving equipment I already have. Really great job!

    Also, and I hope I won’t come off as a food snob, there is a simple secret to truely great hummus. The trick is to blend the tahini and lemon juice before adding the chickpeas. It emusifies the oils in the tahini creating basiclly a tahini ‘whipped cream’. This technique really increases the creaminess. I find it has a less gritty texture than batches in which I just combined all the ingredients at the same time.

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