Cheaper and Tastier to Make Than to Buy: Hummus


It’s hummus, guys. It’s not very photogenic stuff. Good, though!

My husband is a hummus expert and purist and does not hold truck with subpar chickpea products.

I generally make the hummus we eat at home. And as a non-meat-eater, I eat a lot of hummus. It is the go-to thing everyone serves vegetarians and vegans. Sometimes I wonder if being vegetarian and just really loving hummus aren’t maybe just different sides of the same coin.

Speaking of really loving hummus, when you buy it at the store, it comes in those little 6 or 8-oz tubs, for like $4, and it’s often made with canola or soybean oil. A total processed food racket. ::heaves sigh::

So. Time to stop messing around and start making your own hummus. Here’s how (you will need a food processor, Vitamix, or similar):

Not Messing Around Hummus

  • 1 can chickpeas*
  • 1-2 cloves garlic
  • juice of 1/2 lemon
  • scant 1 tsp. kosher salt
  • 1/2-1 tsp. ground cumin**
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. tahini (sesame seed butter. available in most grocery stores and health food stores.)
  • 1-3 tbsp. water

Peel the garlic and throw it in the food processor first. Pulse a couple of times to chop. Then drain and rinse the chickpeas and throw them into the food processor, along with the oil, tahini, lemon juice, cumin, and salt. Blitz the daylights out of it, and then taste and adjust the seasonings or lemon juice as you like. If you want to make it smoother and a little looser, blitz again and add water, a tablespoon at a time, until you have the desired consistency. Store in the fridge for up to a week.

*The flavor will be even better if you start with dry chickpeas, soak them overnight and cook till tender, either in a slow cooker for ~8 hours or on the stove. One can contains 1 1/2 cups of cooked chickpeas. Freeze any chickpeas you don’t use and pull them out later for another batch of hummus, or whatever you’d like.

**Cumin is traditional, but I like to add whatever spices speak to me at the time. My current favorite mix is to skip the cumin and add 1/2 tsp each of red pepper flakes, ground coriander, turmeric, and smoked paprika. Experiment as much as you’d like, but the original recipe is great too!


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