I love hummus. I use it almost daily, whether for dip for my veggies or to make one of my 3 year-old’s favorite lunch: pita-rollups (hummus on a tortilla rolled up and cut in half). I’ve always bought hummus pre-made in the store because it was just easier and it tasted great. As the family is getting older and my obsession with hummus only getting more intense, my hummus-habit was starting to get a little expensive. On average, we’d easily polish off a large container per week which would cost anywhere from $5.69-$5.99. Not the most expensive thing in the world but it definitely adds up week after week.
I tried homemade hummus a few years ago and it was an epic failure. I can’t remember exactly what I did (or likely, didn’t do) but it was horrible. I decided to try again anyway, hoping for a better result this time around. Using the ingredient list off the store-bought brands and figuring out what I needed and how to adapt it to my tastes, it was nice to know that I already had everything on hand. Thankfully, my first attempt at homemade hummus 2.0 was successful and with a little research, I realized that what I was doing was essentially what everyone else was doing so success was achieved! Yay!
I can make a ton of hummus for very little cost. It works out to around $3.00 for double what the store-bought container provided. Plus, I can use olive oil instead of vegetable or canola oil so there’s a bit more of a health boost there as well (so long as you don’t go overboard). There are many variations out there to try as well so if you want to save a few dollars, make your own! It’s very easy! Here’s how to make my version: