Have you noticed the rising food prices in grocery stores? How could you not, right? Lots of foods are getting more and more expensive each day, especially foods that are pre-made. One such item: hummus.
I love hummus! Love love love. In the traditional recipe, it’s made with garbanzo beans, olive oil, garlic, lemon, and tahini which is simply sesame paste. Tahini is not difficult to find in stores nowadays, so just ask a clerk if you’re not sure which aisle to find it in. It may seem expensive (usually around $5 – $7 for a 16oz. container), but that amount will last you a very long time.
In my local grocery stores, I’ve noticed Sabra and Athenos brands of hummus selling anywhere from $3.99 to $5.99 for a 10 oz. container. That’s preposterous. Because for roughly half the amount of money, you can make twice as much hummus, and it’s just as delicious.
In this version, I subbed out the garbanzo beans for navy beans simply because that’s what I had on hand. If you’re looking for the traditional hummus, then use garbanzos. Enjoy with fresh vegetables or as a spread on sandwiches.
Navy Bean Hummus
1 – 14.5oz can of navy beans, drained and rinsed
1 clove garlic
squirt of lemon juice
1 Tbsp. tahini
2 or 3 Tbsp. water
1 tsp. extra-virgin olive oil
½ tsp. kosher salt
¼ tsp. cumin (optional)
In a blender, combine beans, garlic, lemon juice, tahini, and water. Blend on low for about a minute until spread is smooth. You may need to add a little more water to get it to loosen up.
Add in salt, cumin, and oil. Blend for another 30 seconds and adjust seasonings to taste. Store in a tightly sealed container.
The best thing about hummus? It’s extremely versatile. Next week I’ll share some of my favorite hummus adaptations, so stay tuned!