Homemade hummus is easy and frugal except for two ingredients: Tahini and Chick Peas (or Garbanzo beans). It’s not that they are incredibly difficult to find. You can hit the health food store, and in some places, even Walmart carries them.
However, in many places, they cost a lot – especially the tahini.
The good news is, you don’t need either ingredient to make delicious hummus. In fact, substituting those ingredients makes your dip incredibly inexpensive too. Check the recipe below to discover the secret frugal swaps.
We eat this Americanized version of hummus with vegetables, crackers, and tortilla chips. Sometimes we spread it on bread, tortillas, or pita.
One Important Gadget
I try to keep my recipes simple and avoid excessive gadgets that add clutter and cost in the kitchen. In fact, I was cooking healthy for almost a decade a before I finally invested in a food processor. The truth is if you’re cooking a lot of food from scratch, a food processor is invaluable. I bought my first one for $5 at a yard sale – just to see if I actually used it. I put it to work multiple times a week for the next 5 years. When we dealt with food allergies and special diets, it saved our budget and our health.
Last year, the yard sale gem finally kicked the bucket. While all my research says Cuisinart (This is an affiliate link, which means I receive a small compensation if you make a purchase using the links. You can view my full disclosure policy here.) is the way to go, I chose a basic Black & Decker Food Processor (affiliate link). Right now, it suits my needs and budget perfectly.
Really Frugal Hummus
How to Make the Most Frugal Hummus - creamy, delicious hummus you can make without tahini or chickpeas!
Partially inspired by one of my favorite cookbooks, Soul Food Love (affiliate link).
- One 15-oz. can Great northern beans or black-eyed peas, (2 cups of home cooked beans)
- 2 cloves garlic
- 2 tbsp natural peanut butter, (unsweetened - ingredients should read: peanuts, salt)
- 1-2 tbsp lemon juice
- 1/2 tsp paprika
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
- Place all ingredients in a food processor and whir together until it forms a smooth paste. Taste and adjust as needed.
- Serve in a bowl and dip with vegetables, tortilla chips, or pita. Or spread on bread or pita pockets and top/stuff with fresh vegetables like cucumbers, tomatoes, and peppers.
If you can't find plain, unsweetened peanut butter, make it yourself by whirring roasted peanuts (add a little salt if using unsalted peanuts) in the food processor. Add coconut or avocado oil if necessary, until it forms a smooth, peanut-butter-like paste.
Congratulations! You just made homemade peanut butter. That'll probably save you money too.
Some of these links are affiliate links. Read my disclosure policy here.
Nutrition InformationYield 16 Serving Size 2 tbs
Amount Per Serving Calories 88Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 45mgCarbohydrates 9gFiber 3gSugar 0gProtein 4g
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.
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I have never thought of using peanut butter! I happened to have sesame oil and Ive been adding just a touch of that to my homemade hummus instead of tahini! Thanks for the new tip!
Yay! Glad that helped. I always thought tahini smelled like peanut butter, haha. Seemed like a natural thing.
I believe I have all these ingredients. I’ll be trying this “Amercanized version” soon.
Awesome – enjoy!
I made this today and I was very pleased with how it turned out! I doubled the recipe and used dried great northern beans. I cant believe how cheap it is!!! I have tried making hummus from canned chickpeas but never liked the taste very much compared to the store bought ones and I never found it to be cheaper once I added in tahini and other things. The texture of this is amazing!
Bethany, I’m so glad you liked this recipe!!! I was so happy to finally use one that didn’t call for tahini.