Tuesday, September 17, 2013

Homemade Hummus

My kid crazy loves hummus. He will lick it off a spoon if I'd let him. He loves peanut butter too, but I try to limit that because of the sugar (even in the natural kind!). So we buy hummus periodically. We make it on occasion, but tahini paste never seems worth the expense.

One day Wesley was eating a hummus sandwich for lunch. As Wesley is prone to do, he got hummus literally all over his face. Not the best thing to have all over his face, but not a huge deal. Until his face started turning red. The area all around his mouth was bright red.

Yikes! This hasn't ever happened before...

Thankfully, Wesley was completely fine. He didn't even notice and once he was clean, the redness slowly went away in a few hours. This caused me to read the list of ingredients on the hummus - lots of things I could not pronounce... I declared no more hummus for Wesley.

Fast forward a few days and we went to a local Mediterranean restaurant with friends. The hummus was fresh and Wesley went to town...getting hummus all over his face. But this time, no redness! His face was completely fine.

I decided at that moment that Wesley did not have any allergies to chick peas, olive oil, or tahini, but rather has a reaction to the other things in the store-bought hummus. He could have hummus, but we'd have to make it at home.

In order to save more money and eliminate cans from our house, I bought a bag of dry chick peas and cooked them.



Homemade Hummus
Ingredients:
2 cups of cooked or canned chick peas
4 tablespoons of olive oil
2 tablespoons of tahini
salt
garlic

To cook the dry chick peas, first you need to soak them. I soaked them for about 12 hours in clean water. While they were soaking, cook or roast shallots and/or garlic in some olive oil. Drain the chick peas, add about 2 cups of clean water, salt, and toss everything into a slow cooker for 4 hours on low.

Take 2 cups of the cooked chick peas and put them in a food processor. Add the tahini and begin to slowly blend. Add the olive oil slowly while blending until smooth. This took 4 tablespoons for me.

Because I seasoned the chick peas, I didn't need to add any salt to this, but if you haven't or if you feel it needs more salt, add some and blend it.

If you have cooked a bag of chick peas, you'll have some left over. You can either make a few more batches of hummus or you can freeze the chick peas for later. I opted for this because I can defrost chick peas as needed and make more homemade hummus whenever I need it!

Cost:
$1.54 - bag of chick peas
$9.76 - jar of tahini (28 tablespoons - 14 recipes' worth!)
$5 - Bottle of olive oil

I estimate that I can get 3 batches of hummus out of one bag of chick peas. The total cost for 3 batches would be approximately $2.50 or $.83 per container. One container at the store is typically $3 or so. Meaning, I'm getting more than 3 times as much hummus for the price. And the biggest win is that there aren't any preservatives or anything I cannot pronounce in the homemade stuff!

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