Hummus is popular stuff around these parts. We usually eat it on sandwiches, bagels, or as a dip for cut up veggies. Awhile back I had someone tell me they priced it out and it was cheaper to buy it at the store. I didn’t believe it for a second, but I have always made hummus by dumping a little of this and a little of that until it tastes just right. So I measured it out this time. Well, you tell me, can you get 3 cups of hummus for cheaper than $2.72 at your local store?
Make 3 cups or 48 tablespoons.
one clove garlic, minced $0.01
2 (15.5 ounce) cans chickpeas $1.60
1/4 cup tahini $0.80
3 tablespoons water
3 tablespoons lemon juice $0.05 (price for bottled)
2 tablespoons olive oil $0.26
salt to taste
Total cost $2.72 or 6 cents per tablespoon.
Directions, puree in a food processor until smooth. If your canned beans are especially dry, you may need to add more water or lemon juice to get the right consistency.
Favorite variations: fold in chopped roasted red bell pepper or your favorite olives.
Of course, my version is designed to be a little lighter and a little cheaper by using water in place of some of the fat. Tahini will be your most expensive ingredient. This price was based on a 16 ounce jar of tahini I found on sale for $5.59. I can usually find it here in Olympia for $6 to $8 for a 16 ounce jar. What’s a jar of tahini run you? Or do you make your own?
Wow, a 6 cent gram of protein? Here’s the complete nutrition breakdown per tablespoon.