Homemade hummus

   

Hello Dear Reader,

I have some recipes that I make over and over again and one of those recipes is hummus. I used to make it with olive oil but this is my cheaper version doesn’t have any. 

My recipe has a tin of chick peas and half a cup of the liquor out of the tin, 

2 finely diced cloves of garlic, or a teaspoon of lazy garlic

1 teaspoon of cumin

1/2 teaspoon of smoked paprika

2 heaped teaspoons of tahini

3 tablespoons of lemon juice.

Salt and pepper
  

 

Pop it all in a jug and blend with a hand blender. 


I served our with salad and cauliflower and quinoa burgers. Scroll back a few days and you can find my veggie recipes.

I love to find favourite recipes that can be a bit expensive and find ways to make it a bit more affordable. Now, it’s your turn. Do you have a favourite recipe that you make your way to make it affordable? 

Until tomorrow,

Love Froogs xxx

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18 thoughts on “Homemade hummus

  1. Morning Froogs, I also make garlic-y, lemon-y hummus, which I have with a home made version of gluten free seeded crackers. To buy these crackers is just bonkers as they are so expensive, making them is easy and much much cheaper. I don’t need to eat gluten free they are just really healthy and taste delicious. I also make a basil salad dressing that, to buy costs a fortune for a small bottle, again making it at home saves you money and the product you make at home is much fresher and tastier. Have a wonderful day.

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  2. I too made hummus tonight, mine had some morrocan chutney blended in, it’s for my packed lunch with a load of chopped carrots, celery, cucumber and radish. I may also take a few bread sticks.

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  3. I make vegetable broth out of leftover veggie scraps (I keep the scraps in my freezer till I have enough) and Refried beans in my crockpot. Beans in general are much cheaper to make than canned but I generally make a big batch during my weekend and freeze them in smaller portions. I love home made ketchup too!

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  4. I love this hummus recipe. I also made the one using butter beans which you posted recently, and that was lovely. I shall try something similar with broad beans later in the spring – we’re growing some as my husband likes them, but I prefer them in soup or in a dip.
    I also keep back veg peelings/ends (washed) to use in soups, stock and gravies. I’ve just put a cheap ham joint on – I love Aldi for these – and have kept pack some ends of celery and carrot peelings to go in my “mixed bag”. I find they work just as well when added to soup, or used in the slow cooker when cooking a joint of meat. And of course the stock from the cooked ham also gets turned into soup!

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  5. hi! I will try your hummus recipe, your cauliflower curry soup is a firm favorite here. We like Portuguese sardine paste. Its just a tin of sardines in oil mixed with tomato paste and herbs like oregano and maybe some butter. Great starter and super with toast or salad. There are many recipes for this on the net, just keep it simple. Reng

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  6. My daughter makes meringues with the chick pea liquid. I’m sure you can find the recipe on the web. They are really good and you would never know what they are made of.

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  7. When I prepare soup soup, I get five meals later.
    Short potatoes and turnip into large pieces, the other minced vegetables. Made ham bone, chicken back room, and bacon.
    I let it boil for 30 minutes in the quick pot.
    The drained broth is used to make soup with noodles or with bread.
    Minced vegetables with a little broth and chopped chicken thigh is vegetable soup.
    Spike the ham of the bone, the rest of the chicken and the bacon very very small.
    In a cold frying pan a very finely chopped onion when it is transparent I add the previous meat, oregano and tomato sauce, this I use it like sauce for macaroni or spaghetti,
    If I add sauce Lea & Perrins I make tacos.

    The potatoes and turnip greens served with a string of olive oil and paprika accompanying a sausage.

    They are simple, very good and cheap meals.

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  8. I love hummus! I don’t have a blender or food processor, so I just mash the chickpeas by hand with a potato masher. I add plenty of garlic, as I love it. Peanut butter can be used to substitute for tahini, in a pinch. I use lots of olive oil and hummus, as well as kosher or sea salt.

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  9. My daughter makes hummus and adds diced roasted red pepper. It is divine.
    I enjoy looking at what I make and ask myself what is one thing I can do to make this healthier and/or cheaper.
    Gradual changes like this are often not missed. After a few times it may end up an entirely different dish and the old one is not missed…..unless it’s meatloaf my hubby still likes it the way I made it when we first got married 🙂

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  10. Pingback: Homemade hummus | Budgeting for a family of three

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