Hummus is so simple to make and is cheap to do. A wee pot of it here costs around $3 – $4 but a batch of around 1 1/2 cups can be made for less than $1.50. I also prefer the taste to commercial hummus.
I use chickpeas that have been cooked and frozen in bags. Instead of Tahini I use sesame seeds that have been ground in an old electric coffee grinder.
11/2 cups chickpeas
3 tabslespoons sesame seeds, ground
3 cloves garlic
1/2 tsp salt
4 tbspn lemon juice
1/4 – 1/3 cup olive oil
Throw all in a kitchen whiz and process until smooth, adding as much olive oil as is needed for a smooth, creamy texture. To serve drizzle with a little extra olive oil.
This basic recipe can be used with heaps of other options. Roasted garlic is nice in it rather than fresh but I don’t find it worth the hassle of doing it especially. Roasted pumpkin or sweet potato can be added (with garlic omitted) as can sundried tomatoes, roasted capsicum.
I would’ve shown it in a nicer dish surrounded in nice fresh vegetables from the garden but we had visitors and no time to take a photo so apologies for the less than exciting photo of it 🙂