In the Thrift Kitchen :: Hummus!

DSC_0010 I love love love hummus. But I always have two issues with it: The brand I used to eat and love is no longer sold at my local supermarket and it’s expensive. Really expensive. Like $4 for one of those little tiny itty bitty containers. And being so tasty I want to put it on every thing, but it’s expensive, so I try to “just use a little so it will last” then I end up having some that spoils. It is strange I know, but that’s just the way it goes. I want to put it in wraps. I want to eat it on crackers. I want to eat it on potatoes – it’s a great sub for sour cream and butter. And those are just my top three.

Make Your Own Hummus

2 – 16 oz cans chickpeas
1/4 cup reserve chickpea liquid
1/4 cup olive oil
3 Tablespoons Roasted Crushed Garlic
1 teaspoon salt

Roasting Garlic
All we had around the apartment was this vat of crushed garlic from Sam’s. You see we decided to do the “if we use this before it goes bad that would be awesome and savings galore” test. So we are in like month 3 of trying to use it up and are still only about 1/3 through it…. and we use a ton of garlic. I like fresh garlic more anywayc. So if you have crushed garlic, spread it out on a piece of aluminum, toss with some olive oil and toast in the toaster oven. If you have fresh garlic, take two bulbs and chop off the top so all the cloves are exposed, and drizzle with olive oil. Then bake in the toaster oven (or oven) at 375 for 10 minutes (bulb will turn brownish and the cloves will get golden colored).

All ingredients in a food processor or blender (we only have a blender, but I think a food processor would be better so I listed that first, haha). And blend until smooth. That’s it. Seriously.

If you have it on hand use a 1/4 cup tahini sauce and use less reserved chick pea liquid.

Some other great things to add:

  • Toasted pine nuts
  • Roasted Red Pepper
  • Toasted almonds
  • Fresh Parsley
  • Fresh cilantro
  • Fresh Dill

Anything you think might go well.

What I like to do with my hummus is to experiment with small portions. So say I have a big batch of roasted garlic hummus -a good starting staple-  and then I make some stuffed chicken that uses parsley, why not portion out a little 1/2 cup serving of hummus and blend it in. See what it tastes like – yummy!


Well, it’s 10pm. I’m beat. Would it be lame if I just went to bed? Maybe I’ll turn off the tv, grab that book I purchased at the Green Apple, make some tea, and just relax. Amazing. There is a lot of work to be done sure, but you know, I think it would be okay to say it can wait until the morning.

Good night and happy crafting!

3 thoughts on “In the Thrift Kitchen :: Hummus!

  1. Oh, lovely glorious hummus…I love this recipe, though tahini isn’t cheap:

    An alternative: Sub black beans for the chickpeas, lime juice for the lemon juice, and cilantro for the parsley. Eat with tortilla chips and guacamole or salsa. Sooooooooooooo good!

    I’ve also made hummus with pumpkin puree instead of beans.

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