I love hummus. I almost feel guilty for eating a bunch of it for breakfast most mornings but it keeps me satisfied till lunch time. It is so easy to make and you can make many different variations. My favorite flavor if hummus is roasted garlic.
I’ve been using a modified version of this recipe from Sally’s Baking Addiction. She has a couple odd and time consuming instructions, like she tells you to peal the membrane off of your chickpeas…honestly, who has time for that? I’ve followed her instructions to the letter and the hour that you spend pealing chickpeas does not make your hummus any smoother in my opinion. She also has you chop your roasted garlic, I pop mine right in the food processor prior to adding the chickpeas. This saves you a little bit of time.
Pita Chips – I buy a package of Pita bread from Pricerite for $0.89 a pack and this gives me 6 pita pockets. A bag of pita chips is $2.79. Every week that I make these I save myself about $1.60 including the oil and salt. That and I think they taste better and are more crispy than store bought pita chips.
1 package of pita pockets
1/4 cup of olive oil
- Set oven to 400 degrees
- Brush each side of the pita pocket with olive oil
- Cut cross wise to give you 8 triangles for each pocket
- Spread in one layer on a sheet pan. Do not crowd your pan or they will not get crispy.
- Sprinkle with a little bit of salt
- Bake for 10-12 minutes until the chips are golden brown.
Store these in an air tight container and they will stay good for about a month. I keep mine in a Ziploc bag.
Roasted Garlic Hummus – I always make a triple batch of hummus since that’s about how many chickpeas I get from a 1lb bag of dried beans. If you are going to use dried beans make sure you cook them the day before you want to make the hummus. Roast your garlic ahead of time or allow an extra hour in your prep time. To see how much you would save by making your own hummus I’ve created this little calculator. With my grocery store prices I save $4.30 with each batch I make. We eat about one batch a week, so that makes my yearly savings $223.60.
2 to 2 1/2 cups chickpeas cooked per instructions
8 roasted garlic cloves (Sally’s Baking Addiction instructions for roasted garlic)
1/4 cup olive oil
1/4 cup tahini, stirred well
1/2 teaspoon cumin
2 Tablespoons freshly squeezed lemon juice
1/4 cup reserved water
1/2 teaspoon salt
1/4 teaspoon black pepper
- In food processor add olive oil, roasted garlic cloves, and lemon juice
- Pulse until the garlic is pulverized
- Add tahini, chickpeas, water, cumin, salt and pepper
- Process until smooth
- Add water if needed
Hummus can be stored in the freezer for up to 3 months or in the fridge for about 2 weeks. Of all of my kitchen gadgets, my food processor is my favorite. I’ve had mine for about 5 years. It lets me chop, shred, and process food in bulk. It makes the daunting task of shredding 10 blocks of cheese quick and easy. If you don’t have one you should definitely look into getting one.