This is a guest post from Rachel of the Thriving Home.
Hi, I’m Rachel and I’m a hummus addict. (Hi, Rachel.) I can eat a whole store-bought container of hummus in one sitting if I’m not careful. That’s right, an entire $3.00 8 oz container of hummus. Go ahead. I give you permission to judge me.
That’s not to mention my other little hummus addicts at home. My kids love them some hummus too. My 3-year-old daughter–a budding recipe developer like her momma perhaps(?)–often requests a hummus and banana roll-up or cream cheese and hummus sandwich for lunch. That’s not my cup of tea, but I respect the girl for her creative healthy concoctions.
Here’s snapshot of my 5-year-old sous chef showing off his hummus-dipping skills, as well…
So, you’ve done the math right? If I go through a $3 container of hummus even every other day, that’s at least $45 in hummus a month! I’m of the belief that good food is good (and cheap) medicine. And hummus fits that bill. It’s full of fiber, good fat, vitamins and minerals. It really is a nutritional powerhouse sort of food. But $45 a month for just hummus alone? Good grief. That doesn’t work in our food budget for long. (And that’s not to mention all the wasteful packaging going into all that store-bought hummus.)
Thus, I began my hunt for a homemade hummus recipe that tasted as good as my store-bought all-natural one and that was easy to make. After several different attempts, I finally found one that our family loves.
This Simple Blender Hummus recipe is incredibly easy, delicious, and cheap! We especially love it as a snack with veggies but also on sandwiches and in whole wheat tortilla roll-ups.
The best part is that this homemade Simple Blender Hummus cost me about $1.50 for 8 ounces (1 cup) or $4.50 for the entire recipe. That’s HALF the cost of my $3.00 8 oz store-bought version!
I hope you enjoy the taste and cost-savings of this homemade hummus as much as we did.
- ½ cup tahini paste
- ⅓ − ⅔ cup water drained from beans (use more or less depending on desired consistency)
- juice of 3 lemons
- ⅓ cup extra virgin olive oil
- 2-4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
- 1½ − 2 tsp kosher salt
- 2 tsp ground cumin
- optional: cayenne pepper, to taste
- optional: black pepper, to taste
- 3 cups of cooked chickpeas or garbanzo beans (or 2 - 15oz. cans chickpeas), drained
- Add all ingredients except the chickpeas to a blender*.
- Puree until garlic is minced and liquid is combined.
- Add half of the chickpeas and blend until smooth. Add last of chickpeas and blend until smooth.
- Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all the chickpeas are pureed.
- Taste and adjust seasoning, as needed.
- Store in the fridge for a week or freeze for up to three months in an airtight container.
- *Note: If using a food processor, you can add the first half of the chickpeas to the liquid ingredients in this step.
In addition to Simple Blender Hummus, here are a few of our family’s other favorite healthy, real food snacks that you may enjoy:
Chocolate Banana Muffins – My kids sing “Mom is great! She feeds us chocolate cake!” when we make these together. They are tasty and yet full of real foods like bananas, pumpkin, flaxseed, organic yogurt and more. We often eat these for breakfast, too.
Homemade Popcorn – We make this on the stove top with just coconut oil and salt and it is the BEST tasting popcorn I’ve ever had.
Powerball Cookies – A no-bake little cookie that your kids can help you make. Watch out, these are deceptively addictive. (I think I see a pattern in my life.)
Super Food Smoothie – This is absolutely delicious! Makes for a great mid-morning snack and way to sneak in extra fruit and veggies.
Chocolate Coconut Cookies – You can feel good about feeding your kids (or you) this treat every once and a while. Chocolate and coconut…yes please.
Happy Hummus making to you! I’m off to hole up and devour another container of my homemade hummus…with a mostly guilt-free conscious now.
Time to fess up. What real food snack are you addicted to?
Rachel is a stay-at-home mom of three young kids and part-time Family Events Director at her church. She also co-authors the blog Thriving Home, where she shares healthy kid-friendly recipes, parenting resources and encouragement for moms, and tips for natural living. Find out more about Thriving Home here or you can follow them via their Facebook page or weekly email update.