Save a bit of money with this home made Hummus with garlic recipe. It can be augmented with roasted peppers, cucumbers, pine nuts and can be served alone, with vegetables or chips (as shown) or as a side dish with falafel.
When I told my wife, Vee, I was going to try to make hummus, she was all for it. We’ve always simply gotten store bought hummus (like Sabra) and used pita chips as mouth shovels but I started to wonder if I could make the same dish as easily for much cheaper; after all, a small 6 ounces of store bought hummus can cost roughly $5 and, at least in our household, is consumed in one sitting.
The primary ingredients to making hummus are chickpeas and tahini, a sort of ground sesame seed puree. To get perspective on cost, a pound of chickpeas cost roughly $1.50. The tahini I chose is store bought and was $5.99 for a pound (or 32 tablespoons). The total amounts to $3 for a full pound of hummus. Take that Sabra!
From a health perspective, a serving of hummus provides roughly 10% the RDA for fiber and B vitamins and before chips, amounts to roughly 170 calories.
This recipe is fairly simple and can be considered a basic hummus. You can easily build on the flavor profile by adding roasted onions or peppers, pine nuts or whatever you can think of that would taste good. On a side note, the book that inspired this calls for 4 cloves of garlic. Being Italian, that just seemed too little for such a big batch. I doubled up the garlic goodness. When I say salt to taste, you are going to want to go pretty heavy on the salt as the chickpeas devour the salt.
Serve with pita, pita chips or vegetables.
Inspired by Jennifer Reese’s wonderful cookbook, Make the Bread, Buy the Butter.
- 4 cups cooked Garbanzo Beans
- a Little bit of the Garbanzo bean water
- 4-8 Cloves of Garlic
- Your fav Oil of choice (I use EVOO or avacado oil)
- Pinch of Coriander
- 2 teaspoons of Cumin
- 5 tablespoons of Tahini
- Juice from 3-4 Lemons
- Salt to taste
In a food processor, add and puree all ingredients until smooth.
Thin with oil and the left over water that the chickpeas cooked in.
Salt to taste.
Extra Lemon will give it more acid if needed.