There was a Mediterranean restaurant two minutes from my Atlanta apartment where I ate at least once a month, and I loved their hummus and all their homemade dips.
I’ve tried a couple of store-bought hummus since then and found they all have added preservatives that my body doesn’t take well, and recently found how quick and easy it is to prepare hummus. It only takes 10 minutes to make it at home, especially if you can buy pre-cooked chick peas (get the canned chickpeas if you can so you can use them straight off the can).
The recipe turns out to be economical if you’re making large batches for a party or so, it compares to the price of the store-bought version if you’re only preparing it for two people.
Mine (in the picture) lasted 8 days, I simply stored it in the fridge and didn’t do anything else to preserve it. It was as creamy on Monday morning as it was last Sunday, and didn’t develop a crust at all.
I thought it’d be interesting to do a price breakup like they do on vegan YouTube channels, but the recipe mostly uses partial ingredients (and I’m tired after the week). One full bowl comes to around ~$2.50 and there’s easily more than 15oz of it. To compare, store-bought hummus costs $3.34 for 10 oz, minus washing the dishes and blender etc.
You need two tablespoons of Tahini sauce (recipe below) for 1 can of chickpeas, but I dunked in more than that. It turned out well 😀
Chick peas – One can (15 oz) $1.22. You don’t have to remove the skin if you don’t mind it, the canned ones usually get well blended.
Garlic – three or four big cloves, more if you love garlic like me! ($0.25/4)
Tahini (2 tablespoons)
Sesame Seeds – almost one-third of a 35oz jar for Tahini sauce. Basically enough to make at least 2 tablespoons of Tahini
Olive oil – 2 tablespoons
Lime juice and salt – to taste
Tahini : Blend sesame seeds, olive oil, lime juice and salt to a paste.
Blend chickpeas and garlic to a rough paste (I added just a bit water to help), add tahini, add more olive oil if you’d like to make it richer. Blend until it’s smooth or reaches the texture you like. I like mine a little gritty to have with toasted bread 🙂
Spread on toast or enjoy it as a creamy dip with pita bread, chappathi or even kebab!