Appetizer for 12
Classic Hummus
Chickpeas blend with tahini, lemon, garlic, and spices into a smooth, creamy dip without cooking.
$1.61for 4 servings
$0.40 per serving$1.61 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: onceuponachef.com
- 20 minstart to table
- Easydifficulty
- 12servings as written
- $typical cost tier
Middle EasternVegetarianVeganDairy-freeGluten-freeBudgetAppetizersSnacksNo-cook
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Canned beans$0.09/oz typical | 31 oz | $2.79Typical price |
| Juice, soda and mixers$0.04/oz typical | 2 oz | $0.08Typical price |
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.02Typical price |
| Total for the servings shown | $4.82 | |
Pantry staples you likely have
Dried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil
Not included in the cost.
Ingredients
- 2 cans (15 1/2 oz) chickpeas
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup sesame tahini
- 2 cloves garlic
- heaping 1/4 teaspoon cumin
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 3 tbsp extra-virgin olive oil (optional)
- 1 tbsp freshly chopped parsley (optional)
- paprika (optional)
Steps
- Drain and rinse the chickpeas under cold water.
- Blend the chickpeas, lemon juice, tahini, garlic, cumin, cayenne, and salt in a food processor.
- Add water one tablespoon at a time and blend until smooth and creamy.
- Blend in the olive oil, if using, and adjust the texture with more water.
- Stir in the parsley, if using, and sprinkle with paprika, if desired.
Swaps
- Canned beans for Dried beans and lentilsabout $0.02/oz more at typical prices
Main ingredient on sale this week? See what to make with canned beans on sale.
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