hummus (four flavors) $1.97 recipe / $0.39 serving
In case you haven't noticed, this is Mediterranean week here at Budget Bytes (not really, I just started with the yogurt and it snow-balled). Readers have been asking for hummus and I used to make it a lot but haven't in quite some time so I figured now was good.If you're unfamiliar with hummus, it is a spread/dip made from chickpeas (garbanzo beans), olive oil, tahini (sesame seed paste), lemon and garlic. There are a million different things you can add into hummus and I have posted three variations here (Jalapeno Cilantro, Roasted Red Pepper and Parsley Scallion). I also added a little cumin to my "original flavor" for some smokey depth and I garnished with a drizzle of olive oil, a sprinkle of paprika and a few whole chickpeas. All of that is completely optional.
Hummus is great to keep in your fridge to eat as a snack with some pita, vegetables or chips but it also makes a great spread for sandwiches and wraps. It has a really great richness and adds moisture so I find that it makes a great substitute for mayo or cheese if you're trying to watch your saturated fat. This recipe comes together in about 10 minutes, requires no cooking and all you need is a blender or food processor. EASY!
Total Recipe cost: $1.97 (plain flavor)
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.39
Prep time: 10 min. Cook time: 0 min. Total: 10 min.
| INGREDIENTS | COST | |
| 1 (15 oz.) can | chick peas / garbanzo beans | $0.66 |
| 2 Tbsp | olive oil | $0.24 |
| 1/4 cup | lemon juice | $0.22 |
| 1/4 cup | tahini (sesame paste) | $0.72 |
| 1 clove (1/2 Tbsp minced) | garlic | $0.06 |
| 1/2 tsp | salt | $0.05 |
| 1/8 tsp | cumin | $0.02 |
| 1/4 to 1/2 cup | water | $0.00 |
| TOTAL | $1.97 | |
STEP 1: Drain the chickpeas. Combine all of the ingredients except the water in a food processor or blender. Starting with 1/4 cup of water, puree the ingredients and add more water as needed to keep the contents of the blender churning smoothly. Stop the blender and stir occasionally. The hummus is done when it is smooth and looks slightly whipped. Makes approximately 2.5 cups.
NOTES: You can save the liquid from the can of chickpeas and use that instead of water if desired. I like the light, clean flavor of using fresh water. If you like an extra rich hummus, use more olive oil and less water. If you don't want dragon breath, use minced garlic from a jar instead of fresh. The fresh is very potent.
Jalapeno Cilantro Hummus
Total Recipe cost: $2.22
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.44
Prep time: 10 min. Cook time: 0 min. Total: 10 min.
| INGREDIENTS | COST | |
| 1 batch | plain hummus (above) | $1.97 |
| 1 whole | jalapeno, chopped, seeded | $0.08 |
| 1/4 bunch | cilantro leaves | $0.17 |
| TOTAL | $2.22 | |
STEP 1: Add the chopped jalapeno and cilantro leaves to the blender with the original hummus ingredients and puree until smooth.
NOTES: The cilantro and jalapeno will make the mixture a little thicker so you may need more water. Alternatively, you could add a little lime juice. This recipe would also do well with extra cumin.
Roasted Red Pepper Hummus
Total Recipe cost: $3.04
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.61
Prep time: 10 min. Cook time: 0 min. Total: 10 min.
| INGREDIENTS | COST | |
| 1 batch | plain hummus (above) | $1.97 |
| .5 oz (approx. 1/4 cup) | roasted red peppers | $1.07 |
| TOTAL | $3.04 | |
STEP 1: Add the roasted red peppers to the blender with the original hummus ingredients and puree until smooth.
NOTES: The roasted red peppers will add quite a bit more moisture to the hummus so add less water than in the original recipe (mine turned out a little thin, as you can see - learn from my mistakes). I bought a small (0.7 oz.) jar of roasted red peppers for $2.14 and only used about half. The rest can be used on sandwiches, salads, omelets or frozen for later use.
Parsley Scallion Hummus
Total Recipe cost: $2.35
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.47
Prep time: 10 min. Cook time: 0 min. Total: 10 min.
| INGREDIENTS | COST | |
| 1 batch | plain hummus (above) | $1.97 |
| 1/4 bunch | flat leaf parsley | $0.13 |
| 3 whole | green onions, sliced | $0.25 |
| TOTAL | $2.35 | |
STEP 1: Add the parsley and green onions to the blender with the original hummus and puree until smooth.
NOTES: The Parsley Scallion Hummus has an incredibly fresh "green" flavor to it and tastes decidedly less Mediterranean (but still amazing!). This one would be particularly good for sandwiches or to dip vegetables in.
What is your favorite flavor of Hummus?
34 comments:
I recently made chipotle pepper hummus (and even tossed in some roasted garlic that was just hanging around). I used 2-3 peppers (with a little of the juice from the can). Quite good! Ends up with coloring similar to the roasted red pepper hummus in your post.
Ooooh, I'm in love with anything chipotle. I will definitely be trying that!
Oh my! Again, my husband loves all types of hummus. Yum yum yum!
These look great, will definately try them. I like the way you've presented the chickpea hummus, with the olive oil drizzle and whole chickpeas. I lived in Saudi Arabia for 5 years (husband in the oil biz) and hummus there is always served like that, (with the addition of a drizzle of olive oil around the hummus, as well as in the centre as you've done), very authentic!!
8 cents for a whole jalapeno?
Everything looks amazing!!
I love them all!
Thank you for posting this! I want to make them all!
Yay! I just priced hummus at the grocery store--$4 for 10oz. Way to cut the price in 1/2!
omgosh. i am so glad i just found this.
i can't wait to experiment.
hummus is one of my favorite things ever!!!!!!!!
I'm having a hard time finding tahini paste in my nexk of the woods.
Leslie,
You could always make your own. I've found that sesame seeds are cheapest at the local city market or ethnic grocers. Vegetable oil is fine, but olive is preferred. I have Aldi in my area and can get a nice bottle for $3.40.
i use peanut butter instead of the tahini past, it's pretty tasty.
peanut butter? wouldn't that change the flavor of the hummus?
If you could see me now, you'd know that I'm doing a little happy dance. Just made the jalapeño cilantro hummus and some of your pita bread (using half whole wheat and half white flour--they still puffed up beautifully) and am eating both with some raw carrots and red peppers. What a healthy and delicious lunch. Thank you so much for the wonderful recipes!
mmm great post!
I just made this it tasted great. If anyone else cares tehina is another word for tahini (sesame paste).
Can you freeze hummus?
Random comment-- did you know that you're supposed to boil the canned chickpeas for an hour before making this? I went to a hummus making program at my local library and the couple that did the demonstration has had their own Greek restaurant for 30 years. They said that it's important to boil the beans for an hour and let them cool before making the hummus (makes it extremely smooth). I've made this recipe a few times without boiling them and thought the hummus was really good, but it does make a difference! =)
AMAZING. Seriously. I am a huge fan of your blog because everything I've ever made from it is pretty much guarunteed to work. You have a talent for this, keep up the good work :-).
-Angela
My son, who loves hummus, is allergic to sesame AND peanuts, so I've had to figure out how to make tasty hummus without tahini or peanut butter. Almond butter is a fabulous substitute and tastes almost exactly like hummus with tahini. I love, love, LOVE the roasted red pepper hummus, and I'm so glad I found a suitable substitute for the tahini!
But this is not how u make hummus, u should first and to get the real taste mix the garlic with the salt and lemon, then add the sesame paste and stare well until it is hard mix, add one spoon of yogurt and stare agin, mix the chic beans alone in the mixer with little water, until it is soft, now add the two together and mix very well again with the spoon. Put in the serving dish and add some cumin and oil and perslies too if want.
I would suggest only one lemon only, quarter a cup is too much.
And Bon appetite
RachelB: I didn't know hummus usually contained tahini until the recent introduction of commercial hummus in the deli section of the grocery store. My family's standby hummus recipe instead requires chickpeas, olive oil, lemon juice, garlic, parsley, a little salt, and optional mint. It's not the same as the tahini versions out there, but it's still delicious.
Will definitely be trying this! I discovered a few years ago that adding toasted sesame oil instead of tahini is a great, cheaper option. Can't remember the quantity I used but would start with a TB and go from there. Thanks for all the great recipes!
I accidentally bought tahini sauce from Trader Joe's (which is not the same thing as tahini paste) but this recipe still came out delicious! I just had to play around with the ratios a bit.
Ok, you officially can do no wrong! :) just tried the jalapeño cilantro one; i exchanged the cilantro for recao (a similar cooking leaf here in Puerto Rico) and I didn't have the sesame paste, so I had to skip that one. Needless to say, it was awesome! :))) My mom's loving it too! ;) Saludos desde Puerto Rico!
I've made this four times now, just the first flavor, and I am completely addicted. I used to have it set in my mind that I didn't like hummus, and I don't know why.
I roast the garlic for a little depth of flavor, and it makes it a bit more kid friendly. I also add a little more lemon juice than you call for. Oh, I love the tangy creaminess of this stuff. I can sit and eat a whole batch by itself with a spoon (who needs bread or veggies?).
Thanks for the simple, wonderful recipes. My wife and I live in China, and I think every member of our staff who likes to cook is a fan of your site. :D
Best,
Travis in Chengdu
Roasted red pepper is so delicious! Goes by way to fast with a hungry, hummus loving husband.... Better start doubling the recipe!!! :)
Found your blog recently and love the recipes!! I especially like that you share how to make simple traditional recipes like hummus. Recently I had an amazing dish, similar to hummus, at a Lebanese restaurant call Hamara or Mhamara. The menu says its made with roasted red bell peppers, tomato walnut paste, and pomegranate molasses. Have you ever heard of it? Any idea where I could find a recipe for this?
DeAnna
DeAnna - I have heard of that dip, but haven't made it because of the expensive ingredients (roasted red peppers and walnuts). I've seen several recipes, though. I think you could just do a quick Google search for the name of the recipe and come up with quite a few. Good luck!
Hi Beth - Where do you buy tahini? The tahini I found at the grocery store I typically frequent (Kroger) is $7/15 oz, which I think is more than twice what you paid! I need a better tahini source. Also, thank you so much for your blog. I found it about 6 months ago and have been using it constantly ever since. It's so applicable to real life! Often I'll find a recipe (somewhere else) that sounds delicious, but I can't make it because it's too expensive, which gets frustrating after awhile. I love that cost doesn't stop me from making your delicious recipes! I also love that I can search your site with an ingredient and come up with accurate results (not all blogs are as user-friendly in this area) so I can plan meals based on what I already have in my kitchen. Anyway, thanks again!
Samantah - Well, this was three years ago, too, so prices have probably gone up a bit. Whole foods tends to have a few varieties to choose from, some of which are lower in price. If you can find an ethnic market in your area, you can probably find a REALLY good price. Ethnic as in Middle Eastern or Lebanese.
Beth, I wish I knew about your website a long time ago. I grew up in Saudi Arabia and Lebanon and had hummus weekly. Now, years later, missing hummus so badly, I finally found a recipe that I use all the time. It doesn't call for Tahini but toasted sesame seeds instead. Love this recipe!
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