Hummus is one of those really versatile things. You can use it as a dip with veggies, spread it on a sandwich as a condiment, or use it as a way to flavor chicken as it bakes. The thing that I don’t like about commercially prepared hummus is the ingredients its made from. The number one ingredient is always chickpeas, which is great! But next comes the oil. Refined oils, such as canola, soybean and vegetable, are made at high temperatures, which oxidizes the oils, and they are then cleaned with chemicals. Basically, they are super processed. Unrefined oils, like olive, coconut, and avocado, are cold-pressed, keeping them in their most natural state possible. Sounds much better, doesn’t it?
So when making homemade hummus, I like to use extra virgin olive oil or avocado oil. Both taste great! Also, being that I’m all about keeping things frugal around here, I substitute natural peanut butter (just peanuts and salt!) instead of tahini. Tahini is traditionally used in hummus to bring a creamy earthiness to this spread, but at $6/jar, I’ve found that peanut butter is a nice substitute!
To understand where I’m coming from, check out this store-bought hummus from Trader Joe’s. It’s made with canola oil, and also includes cultured dextrose and guar gum, two unnecessary ingredients. On top of that the price is $2.99 for 10 ounces. My hummus is $1.82 for 12 ounces. Not only is making homemade hummus healthier and cheaper than the store-bought kind, it’s also super quick to make. Got 10 minutes? Then you can make this Smoked Paprika & Garlic Hummus. In my book, the homemade version wins!
- 1 (15 ounce) can garbanzo beans (425 g): $1.00
- 2 tbsp natural peanut butter (32 g): $.23
- 2 tbsp extra virgin olive oil (28 g): $.21
- 1 tbsp lemon juice (1/3 lemon): $.23
- 1 clove garlic (3 g): $.02
- 1 tsp smoked paprika (2 g): $.13
- 1/2 tsp sea salt (3 g): $ practically zilch
- 1/4 tsp pepper (.5 g): $ basically nada
- Food Processor
- Drain garbanzo beans, reserving liquid.
- Add beans and peanut butter to food processor.
- Blend until smooth, about 3 minutes.
- While food processor is running, slowly pour in olive oil.
- Stop processing, and scrape down sides.
- Add lemon juice, garlic, smoked paprika, sea salt, and pepper.
- Process until combined.
- If hummus is too thick, add reserved bean liquid until it reaches desired consistency. (I added 2 tbsp.)
- Serve with freshly sliced bell peppers and carrots.
- This recipe makes 1.5 cups of hummus which equals 12 ounces. Each serving is 2 tablespoons or 1 ounce.
Total Servings: 12 | Total Cost: $1.82 | Cost per Serving: $.15
Calories: 69 | Protein: 3g | Fat: 4g | Carbs: 6g | Full Nutrition Facts
What are you favorite flavors to add to hummus?
Curious where I get my prices from? Even though I may have found an ingredient cheaper, to keep things simple, I’ve calculated all costs based on my Budget Grocery Price List, my list of maximum prices I’ll pay for any groceries.