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The Broke Chef: 10x Cheaper Hummus

One of my favorite foods is hummus, however it can get pretty expensive to buy, not to mention how small of an amount you get. Luckily making homemade hummus is pretty easy with the right tools. A food processor, blender, or emulsifier is necessary, but doesn’t have to be as expensive as it sounds. Most of the time you can find one or all three at second hand stores such as Goodwill. I have found multiple there in the past for less than $5.


  •  1 can garbanzo beans (chickpeas) $0.69 to $1.00/can
  • 1/4 c to 1/2 c tahini (sesame seed paste) – can be made by putting sesame seeds in food processor
  • lemon juice to taste
  • any seasoning you want
  1. The key to getting a really nice creamy texture is to run the lemon juice and the tahini through the processor/blender/emulsifier until you get a creamy texture.
  2. After you have those two ingredients combined, then you add the garbanzo beans. I drain the juice first and then dump the whole can in.
  3. You may need to add oil in order to get it processed all the way. Lastly, add anything you would like your hummus to taste like.

If you are on an extremely tight budget, skip the tahini. Your hummus won’t be as creamy, but it will get close enough to the point.

I like to add cumin, or go a completely different route by adding dill. Some people like sriracha, peppers, or hot sauce. You can roast red peppers to make a classic red pepper hummus. Garlic is a must for me. For pinkish/purple hummus I add beets, for green hummus I add spinach. You can play around with it as much as you want, that is one of the great things about making your own hummus.

Hummus is great for spreading on wraps and sandwiches, as well as serving as a dip for veggies and chips. The possibilities are endless.

If you have any questions, or something is unclear feel free to talk to me about this recipe.

Written by

Hi, my name is Shelby Glee Pratt. I was born and raised in a small town in northern Indiana, and moved to Ohio for my undergraduate degree. I am currently still in the process of obtaining my bachelors in Psychology. Beyond that, I am trying to combine the Culinary world with Psychology. One of my biggest passions in life is cooking. More than being passionate, I am motivated to bring sustainability and ethics to the culinary industry. In my downtime I enjoy reading cook books and magazines, watching documentaries, and traveling, among other things.

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