What the heck is in hummus that makes it so expensive in the store? A good premade brand is over $5.00 a pound and the store made stuff at the fancy-schmancy gourmet grocery is nearly $8 a pound. The reason they charge so much is because of people like me – lazy people. The only ingredient that is difficult to track down is the tahini, which is sesame seed paste. That same gourmet store has a 12 ounce jar of tahini for about 5 bucks. That might sound a bit pricey until you realize that a batch of hummus only uses 3 tablespoons of tahini, and a 12 ounce jar is going to last awhile.
So – what mysterious ingredients make hummus so expensive anyway? Here is what you need:
1 15 oz can of chick peas/garbanzo beans
1 large clove garlic
2 tablespoon olive oil
juice of 1 lemon
3 tablespoons tahini
salt to taste
Drain the chick peas, but save the liquid and measure out about 1/3 cup of it. Put that liquid and the remaining ingredients in a food processor and process for 2 to 5 minutes until very smooth. If it is too thick, add a bit more of the liquid from the chick peas. Here is an exciting action shot straight from my kitchen – the hummus whirling around in my my cheap but serviceable processor.
I think I like this shot better though
So that was tough huh? All that arduous processing! One thing I like to do that does stretch the time needed just a bit is to slice the garlic very very thin, put it and the olive oil in the recipe in a small saute pan over very low heat for a few minutes to bring out a bit more flavor. It also smooths the garlic out some which is kind of important with this garlic which Larry buys from a guy at work. He grows it in partnership with his Dad and it’s the most flavorful garlic I have ever had, but it can be a bit much raw, in something like this. And of course, you can adjust the flavors to suit your taste – more lemon, less tahini etc. This is a very basic recipe too – you can add roasted red pepper, diced jalapenos, grilled, chopped eggplant or whatever else you think might be good. Now get going – you still have time to get some made before cocktail hour!
That looks very yummy. It is very good with kalamata olives in it too.
Love the serving dish!!
I love hummus, and think it’s the tahini that most contributes to the expense. Great recipes!
And I found you through Black Box. I don’t think I can stop this…
Oh, I read these and wish I had an ounce of adventure in me, but in truth I am a farm girl who wants fried pork chops, potatoes with milk gravy and corn. I don’t think my mom ever used a pepper in a dish in my whole life. I think I’m too plain for Hummus. :)
ok I am a very shelterd person and have never heard of this what do you do with it… is it like a dip??? seems like i have tried chick peas once or twice but for the life of me cant recall what they might have been in…. SIGH
I like what sara like :) fried chicken/ chops taters milk gravy corn or peas… thats yummmmmmmy
The hummus recipe looks great. I’ll be shopping for the ingredients tomorrow.
Gay;e
The hummus recipe looks great. I’ll be shopping for the ingredients tomorrow.
Gay;e
Maybe it’s the electricity to grind the ingredients?
Beautiful photo!
One of my family’s favorites. Not hard but then they are lazy folk. It is so much easier to smile and beg mom. Add roasted egplant and it’s baba-ganoush! :)
sara – live a little girl! I bet Riley will like it – I know my Riley does! :D
Laura – hummus is a Middle Eastern dish – a dip or topping for other ingredients. Most grocery stores carry it in the dairy or deli sections. It is often eaten with pita bread , cut into wedges or on veggies or crackers. It’s yummy stuff and actually pretty healthy with lots of fiber and not much fat.
actonbell – I love the BB! I have found so many iunteresting blogs with it.
Cathy – duh! I forgot all about electricity! I bet that is the reason :)
Hi Gayle – let me know how you like it, ok?
ellyn – no Kalmatas around here right now – we will have to make do with grape tomatoes.
judi – I do like it with eggplant, but prefer it plain. I like my eggplant in Moussaka!
Oh Dlyn! Thank you thank you thank you. Your pictures are wonderful and I bet the hummus tastes even better. Gotta go print this recipe now.
Take care!
:)
This looks good. My sister makes a really good version of hummus but it is pretty spicy. I’m not sure what she puts in it but it is really good. I might give her a call to see how she makes hers. All I know is it is too die for on crackers.
That garlic shot is gorgeous–clearly your camera is back in fighting form.
And I think you and your pot are going to be very happy together:-)