If you’re a fan of hummus, you know that it’s not something that we find on sale often. Did you know it’s pretty easy (and frugal!) to make? My “real” sister Kara did a little experimenting and came up with this great recipe. She’s really into organic food and is working on finding healthy recipes to feed her family. The great thing about making your own, besides the savings, is that you can tweak the flavor and texture to make it exactly the way you like it.
You can find the ingredients at Giant Eagle; chickpeas, even organic, are around $1 a can. You can find tahini at GE too, but if you’re not in a hurry, Kara said that the organic tahini from Amazon is cheaper and tastes great. Let us know what you think, and how you adapted the recipe to make it “just right” for you!
- 1 15-oz can chickpeas (sometimes called garbanzo beans), drained and rinsed
- ½ cup Organic Tahini (more or less to taste)
- Juice from 2-3 lemons
- ¼ cup extra-virgin olive oil (EVOO)
- 3 garlic cloves, crushed or grated with a microplane (depending on desired texture)
- Put chickpeas, tahini, lemon juice, EVOO, and garlic into a food processor. Start by pulsing, then puree until it reaches the texture you like.
- Taste and add more tahini, lemon juice, or salt to adjust the flavor as needed. You can add a little more EVOO for a creamier texture.
- If you like your hummus chunky, you can stop here. If you like it thinner and creamier, put a little water in the can from the chickpeas and add a little at a time while the processing until you reach your desired consistency.
- Refrigerate, and when you're ready to serve, sprinkle with paprika and fresh parsley, and drizzle with a little more EVOO. Serve with pita chips or veggies to dip