Save Money By Making Your Own Hummus

You can Save Money By Making Your Own Hummus!!  Hummus is probably one of the easiest things you can make yourself.  It takes only minutes to make.


save money making your own hummus


Most store bought versions contain unwanted additives as well as GMOs.  If you look at the ingredients in Sabra’s Classic Hummus, they are as follows:

Cooked Chickpeas (Chickpeas [Garbanzos], Water), Tahini (Ground Sesame), Soybean Oil, Garlic, Salt, Citric Acid, Potassium Sorbate Added to Maintain Freshness, Natural Flavors. Classic Hummus

Why is there soybean oil in hummus?  Traditionally, it’s made with olive oil….and you certainly would not use natural flavors if you made it in your own kitchen.  According to Wikipedia, Sabra is partly own by Pepsi.  You know the soda people?  They spent a lot of money lobbying against GMO labeling.


If you didn’t know, my mother in law is Turkish and this is her hummus recipe.  It is really good!  I have not tried freezing it, but I am sure you probably could.  For more videos, you can subscribe to my You Tube Channel.


Save Money By Making Your Own Hummus

Homemade Hummus


  • 2 cups cooked or 1 can chickpeas drained and rinsed
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1-2 tsp cumin (I used two)
  • 3 cloves garlic or 2 tsp garlic powder (I use real garlic)
  • 1/2 tsp salt
  • 1 T olive oil


  1. Process the chickpeas in the food processor or blender to get them started.
  2. Then add all the remaining ingredients until everything is smooth and well mixed.


Recipe Notes

If it is too thick, just add a bit of water until you get the consistency you desire. That is it. Sometimes I drizzle a bit of oil over the top. Enjoy!

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125 thoughts to “Save Money By Making Your Own Hummus”

  1. I make my own hummus every Sunday night and love it! I have found that other types of beans are also tasty. I often put a little plain yogurt in as well to give it a nice creamy texture. :)
  2. I do make hummus, but have not tried cumin in it, I will try this recipe! And I agree with other beans as well! White beans do make a great dip mixed with fresh basil and garlic...YUM!!!
    1. Most of the time, I use dried beans. If you use canned, they have been sitting in that can for who knows how long in the store. I would rinse them just like you would rinse fresh veggies and fruits. I am not sure there is a way to use the leftover liquid.
  3. Thank you! We eat hummus regularly, and I don't think I ever paid attention to the ingredients. I can't wait to try this now. Hopefully my family will like it as much as the store bought kind, since that's the only kind they've ever eaten...
    1. You are very welcome! I forgot to mention in the post that this recipe is very adaptable. You can use it as a base and add in your own flavors such as, dill, parsley, roasted red peppers....etc. :)
    1. It was not pasty at all. If you wanted it even thinner, you can add a bit of water or a bit more oil. My Turkish mother in law also tops hers with paprika. I didn't have any so I left it out.
  4. Just made this and it's delicious! I love flavored hummus as well. Have you ever played around with flavors? I've never attempted it but I love roasted red pepper hummus from Trader Joes.
    1. I make my humus with pretty much this exact recipe..but using oregano instead of cumin and I add one half a red pepper...that might make it creamier for those who want it creamier. It is sooo much nicer to make your own whenever you want to, and to KNOW what is in it!! Love eating healthy and treating my body right!
  5. Made this today and my whole family loved it!!! I added some of the bean juice to smooth it some instead of water and I cut a jalepeno and put it in a 1/4th cup olive oil and let it sit for about 4hrs then drizzled some over the top of the hummus
  6. I follow you on Pinterest and Facebook. I'm on a homemade hummus kick and just came across this version. I LOVE cumin and really need to try that. I make mine without tahini (just cuz). Last night I made a caramelized onion and horseradish hummus. It was today's breakfast ;) But I LOVE the idea of using black beans.. (I'm a huge fan of black beans) and never thought to try white beans. Now I want to try them all.. !
        1. I use a bit of peanut butter in place of tahini, I bet sunflower butter might be OK too. I only add it a little at a time and taste it as I go so it's not just peanutbutter dip!
  7. I don't use tahini as it is a store-bought product, too. I roast/fry 5 table spoons of sesame seed on 1 tablespoon od olive oil. Then I don't add anymore oil. I didn;t add cumin either, but will try it next time. And less garlic ;)
  8. I've found that I really don't like tahini. Trader Joes' original hummus lacks tahini and I love it. Any ideas for replacing it in this recipe?
      1. If you don't use the can beans you have to soak and cook them right? That makes it more complicated. But I will try it.
  9. Susan, you can cook your dried beans in a crock pot over night while your sleeping. It's so easy. Put your beans in, cover with water 2" above beans and set on low.
  10. I cannot imagine buying hummus. I had a Lebanese boyfriend many years ago who taught me how to make it. I haven't made it in years, but yours is similar, except that mine didn't use cumin, and did include fresh chopped parsley (I think). Also he just poured the olive oil over the top rather than mixing it in. This is so easy, even when you don't have a food processor, so much better, and so much cheaper - what's the point of buying it?
  11. This was delicious and so easy! My four year old son helped make it with me yesterday. Trying to do little things now to save money since food is so expensive here in Hawaii, and since this tastes better than the store bought, it is definitely a keeper!
    1. That's great! I made some today too! Whenever money is tight, this is one of my go to recipes. I love how you can add in whatever flavors you like too. :)
  12. three things: 1) I have seen recipes use natural peanut butter in place of tahini, but of course you can omit it as well (I love tahini, so I am always happy for an excuse to use it). 2) If you like a bit of kick, throw in a bit of cayenne pepper- how much you use is up to you, but I think I would start with a 1/4-1/2 tsp and add from there! 3) you can also add black olives (kalamata may be too strong) when you are grinding the chickpeas- very tasty then with a bit of feta on top!
  13. Try adding lemon juice at the very end and chopped parsley. It's just yum!! Also I soak chickpeas overnight, rinse in the morning and pressure cook with salt for 15 minutes. Homemade chickpeas!

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