I'm not a math whiz by any means, but I seem to have figured out this equation:
Tub of pre-made hummus from the grocery store: $5.49
One can of chickpeas: $0.99
2 kg bag of chickpeas: $3.49
I can buy a tub of pre-made hummus in all its artificial glory OR I can make one batch of hummus for less than a dollar OR I can make endless batches of hummus for less than $5.00. I'm starting to sound like one of those Mastercard commercials: bag of chickpeas, $3.49; delicious hummus, priceless.
Now that I've started making my own hummus, I can't go back to store-bought. My homemade version is cheaper, plus I like the fresh taste and freedom of adding what I want. Hummus is incredibly simple and quick to make. Here's my version:
Homemade Hummus:Ingredients:2 1/2 cups chickpeas
1 cup water
1/4 cup olive oil
2 tbsp dijon mustard
2 tbsp lemon juice
2 tbsp chopped garlic
1 tbsp of curry powder, cumin, paprika
(These measurements make the amount of hummus seen in the first picture)
Directions:1. If you are using chickpeas from a bag, soak overnight or for at least 8 hours. If you are using chickpeas from a can, then skip step 1 and 2.
2. Boil the chickpeas for about 10 minutes.
3. Place the chickpeas in a blender. Add the water, olive oil and remaining ingredients.
4. Blend until most of the chickpeas are pureed or until the hummus forms your preferred consistency. Sprinkle paprika on top of the hummus for presentation.
Tip: The water helps in the blending. If you find the end consistency is too watery, add breadcrumbs or sesame seeds to thicken up the hummus.
To serve, cut up a pita into triangles. Place the pita pieces on a baking sheet on top of foil. Drizzle with olive oil and sprinkle with steak spice. Bake in the oven for 5 minutes until crispy.