We've really been trying to cut back on our budget so I thought I'd save a few bucks by making hummus from scratch, versus paying top price for a small, ready-made container.
Johnny and I absolutely love hummus, but I've never made it before. I did a quick google search and picked the one with the shortest ingredient list and 5 star reviews. I wasn't looking for anything crazy, just a basic hummus.
15 oz. can of chickpeas (garbanzo beans)
1/4 cup liquid from the can
3 Tbsp of lemon juice (more if desired)
2 Tbsp tahini
3 cloves garlic
1/2 tsp Kosher salt
dash black pepper
dash of cumin
1 Tbsp extra virgin olive oil
red pepper flakes or cayenne (optional)
Drain the chickpeas and reserve 1/4 cup of the liquid from the can. Combine all of the ingredients except the olive oil in a blender or bowl. (Try not to drink the tahini straight from the jar.)
Blend until everything is smooth (I did this with my hand blender). *Pause to admire my 10¢ thrift store spatula*
Place in a serving bowl and make a shallow well in the center of the hummus. Add the olive oil in the well.
This will keep in a covered container in the fridge for about a week. If the hummus begins to dry out during storage add more olive oil.
Serve with pita bread, or our personal favorite - fresh veggies!