A. I live with a hummus monster*.
*small human that goes through multiple containers of store bought hummus per week.
B. The aforementioned hummus monster was incredibly generous this past mothers day and bought her momma a Vitamix. (!!!! I know!!!!)
C. I love the convenience and great taste of my favourite store bought hummus but hate spending a small fortune on it.
So I made a commitment to create THE best homemade hummus. For you!
(but mostly for me)
Over the years I’ve made a lot hummus. I’ve scoured the interweb for ‘the best’ recipes and have picked up tips along the way that work and others that don’t.
This is a culmination of all of that and a few new variables I’ve been wanting to test.
I’ve used only the classic ingredients for this recipe and I tested it in both my fancy new blender and my 15 year old food processor which is totally still up for the task.
First result: the Vitamix makes really really really really smooth hummus, guys. Like, so smooth. But my trusty old food processor is no slouch and I can confidently say, a food processor does a beautiful job.
My next test was trying ‘the microwave method’ popularized by The Minimalist Baker. Her recipes calls for microwaving the canned chickpeas in their brine along with whole cloves of garlic for 5 minutes before blending.
THIS IS A GAME CHANGER.
While Dana claims this makes the hummus extra creamy and garlicky, I found it didn’t change the texture much (which I attribute to the 1/2 cup of tahini and using the brine) but the garlic, for me, was WAY toned down. One of the reasons I don’t love homemade hummus is the sharp raw garlic flavour. I’ve roasted garlic for hummus before, and it’s a great way to settle the garlic flavour down, too. But it also takes an hour.
Now in terms of ingredients, I tried a couple of new things.
One, I tested a batch with no salt added chickpeas. It was fine. I just needed to add lots of salt, so…..
Two, I tested varying amounts of tahini. Many blog posts and recipes I reviewed for good hummus insist on good quality tahini, and lots of it. I don’t know if I’ve ever had ‘good quality’ tahini. I buy one of the 3 brands available at my grocery store and they all seem pretty similar. Sticky, a little bit bitter and not too tasty on their own, but killer as an ingredient in many a sauce and spread. This recipe uses a whopping 1/2 cup of tahini. Don’t skimp, people.
It’s all about the Benjamins
Now, with all that tahini how on earth did I save any money?!
Lemme break it down.
My fave store brand hummus costs $3.57 for 283g (this is the least expensive regular price I could find). That’s $0.13 per gram.
One batch of my homemade hummus (priced out based on regular price everything and decent quality olive oil) costs $3.89 for 679g. $0.06 per gram. Less than half! Ka-ching!
With lots of hummus testing, comes lots of hummus. As in, I’m up to my eyeballs in hummus. So as one final experiment, I froze a batch to test whether the quality changes.
Another win! If there was a change in texture or flavour after a couple of nights in the freezer, I couldn’t tell at all.
One batch fits just about perfectly in a sandwich-sized zipper bag. I doubled up on the sandwich bag to create a good barrier, labelled them with the date and popped the extra batches into the freezer for later.
Man, I’m feeling like a Pinterest mom right now.
Now, I only have to make hummus about 200 times to make that Vitamix a fiscally responsible choice.