"Holy Jeez" Hummus for $0.43 a Serving

I have (more than) a few "trigger" foods- that is, foods that are so gosh-darned tasty that once I start eating them, I have trouble stopping.  Hummus is one of those foods.  I could live solely off of hummus and pita bread.  At least for 3 days.  If you've ever had fresh hummus, you know what a treat it is: smooth, tangy, aromatic, and oh so good.  It's worth noting that the wall-paper paste from your grocery store is a poor imitation of the real thing.  Oh, sure, it has all the right ingredients (along with those pesky food additives), but it just does not compare to the fresh stuff.

There really is no excuse for buying grey-tinged slop.  Hummus is so stupidly easy to prepare, I'm fairly certain the only prerequisite required is at least one opposable thumb.  It's also incredibly cheap to make, and it only requires a handful of ingredients.  Easy...cheap...did I mention that your homemade hummus will blow the store bought muck out of the water?  I think I've made my point.

Total Recipe cost: $2.13
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.43
Prep time: 10 min. Cook time: 0 min. Total: 10 min.

INGREDIENTS		COST
1 can	chick peas / garbanzo beans	$0.97
2 Tbsp	olive oil	$0.15
1 lemon	juice + pulp from 1 lemon	$0.15
1/4 cup	tahini (sesame paste)	$0.75
1 clove (or more!)	garlic	$0.06
1/2 tsp	salt	$0.03
1/8 tsp	cumin	$0.02
1/4 to 1/2 cup	water	$0.00
TOTAL		$2.13

STEP 1: Drain the chickpeas in a colander.  Rinse thoroughly.  Set aside to drain.  Side note: I'm a big advocate of thoroughly rinsing any kind of produce you find in a can.  It helps to get rid of some of the added salt, and you'll end up with a fresher tasting product.

STEP 2: Finely chop 1 garlic clove.  Feel free to add more, though.  I prefer at least 2 cloves (much to the dismay of my loved ones and coworkers).  If anyone says anything about the fact that you smell like a garlic bulb, just laugh it off and make sure to overly enunciate any words beginning with the letter H.

STEP 3: Juice the lemon.  I like to pick out the seeds, but keep the pulp.  It adds a nice punch of tang and flavor to the hummus.  Fun tip: to get the most juice out of a lemon, microwave it whole for 15 seconds.  Roll it on the counter using your hands to apply pressure.  After you've massaged your lemon, it'll be far easier to juice.

STEP 4: Put all of the ingredients (except the water) into a food processor.  Flip the switch, and let your ingredients combine.  When you have a fairly homogeneous situation, slowly add water through the food processor's feed shoot.  You can add more or less water, depending on what type of consistency you prefer.  I like a creamier hummus, but it's completely up to you.  Experiment and figure out what works for you!

STEP 5: Dive in.  Enjoy.  Share only when necessary.

Hummus keeps very well in the refrigerator for up to a week (like it will last that long...hah!).  I generally store mine in an airtight plastic container.  Use it to stuff homemade pita bread, eat it with chips, or use it as a sandwich spread.

This recipe makes approximately 12 ounces of to-die-for hummus for only $2.13.  Any grocery store you go to will have similar quantities for $4-$10, depending on the quality.  Feel free to doctor up your hummus, too.  Roasted chilies, spinach, cilantro...it's all good!