As you
know, I am a fan of making homemade food when I can. I have wanted to make
hummus for a few months already. One of the ingredients in hummus is tahini, which I had bought a few months ago already. For some reason, I never got
around to it until a few weeks ago.
The
ingredients are 1 can of chickpeas, ½ Tbsp parsley, 1 large clove of garlic, ¼ tsp
ground cumin, 3 Tbsp lemon juice, 4 Tbsp water, 4 Tbsp tahini paste, 2 Tbsp
olive oil. I blended these using an immersion blender until they were pretty
smooth, but with a bit of texture remaining from the chickpeas.
Besides
for it being really yummy, it is definitely cheaper to make this at home. A can
of chickpeas is 50 cents, and the container of tahini was about $4.00, and that
will last a while. A small container of hummus from the store often costs around
$4.00.
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| it's hummus! |
I'm so excited! I've been wanting to try out home made chummos for a while. Another advantage of this version is that a lot of the commercial versions have junk added for the texture that is not chickpea goodness! I can't wait to try out your recipe!
ReplyDeleteYes, often the store-bought ones have additives and preservatives. They also can have a lot more sodium than the homemade version.
DeleteI'm all about expiry dates. I read online that if you store homemade hummus, which does not have preservatives, in the fridge, it should be fine for at least 5 to 7 days, maybe a few days longer if you're as cool as a cucumber and Bob's your uncle. On the other hand, when it comes to purchased hummus, if the package is still unopened, it should be fine for 2 to 4 weeks. I say use the store-bought one, so you can get one up on your friends: While you eat store-bought hummus, your homemade friends will be stuck with moldy hummus and long for your yumminess.
ReplyDeleteI hear your point of view.
DeletePerhaps you can divide your homemade hummus into small containers and freeze them
ReplyDeleteI have frozen hummus before, and the texture remains once defrosting. That is a good idea.
DeleteLooks so good! And it looks easy to make! How long does it last in the fridge?
ReplyDeleteMy most recent batch was in the refrigerator for a bit more than 1 week before if was all eaten, and it was fine. It seems like a week is definitely fine. For larger batches, you can freeze and defrost.
DeleteCan you use spoiled yougart for anything else?
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ReplyDelete