NaBloPoMoNoProFoNo #17: Making vs. buying #RECIPE - hummus

When it comes to what to make from scratch vs. what to buy pre-made,  I have three main considerations:

-Consideration 1: Time. Making something is rarely (if ever?) quicker than just buying it, but is it at least quick enough to make in between work and dinner?  If not, can it be made on weekends and stored?  And if it takes a long time to make, is it at least fun?  ...If not, does it rank sufficiently high in the next two considerations to be worth the effort?

-Consideration 2: Price. Homemade is sometimes cheaper than storebought, but not always. I'm OK with it costing more as long as it ranks highly in the third consideration...

-Consideration 3: Taste. Does the homemade version taste better than the storebought version?  ...I am not too proud to say that's not always a given. 

Which brings me to...hummus!  Hummus is quick to make from scratch, way cheaper than pre-made, and also tastes better.  Win!Win!Win! (That said, on days when I just can't be bothered, I have no qualms buying store-bought hummus that passes the kitchen test...which, unfortunately, is pretty hard to find around here. Unprocessed availability is apparently another consideration).

Onwards to the recipe!

Hummus

Combine in a food processor or blender:

1 lb cooked chickpeas

2 T chopped garlic

1/4 c water

1/2 cup olive oil

1/4 cup tahini

1 1/2 t kosher salt

1/2 t parsley

4 T lemon juice

1/2 t garlic powder

1/2 t onion powder

Blend, adding more water to get desired consistancy.

OMG SO EASY.  Adding a generous drizzle of olive oil on top is optional:

 

 

 

 

 

 

 

 

 

 

Pita recipe tomorrow!

 

*I cook large batches of chickpeas and then freeze in 1-lb aliquots, because we REALLY love hummus.  I cook them in my pressure cooker, but since most people don't have one of those, here's a slow cooker recipe for cooking up one lb dried, which will give you a bit over 2 lbs cooked.