Turns out (and I know because I timed it), that it takes a mere five minutes to make your own hummus, less than ten minutes (nine to be exact) to make it and wash all the prep dishes. I'll edit this post after I go grocery shopping, but I estimate it cost less than $1.50 to make two cups worth using canned beans. Our local market sells a large container (but I forgot to see just how large, I'm guessing a cup) for $3.68, so for ten minutes of work, I save $2.18 and have fresh hummus, made to your own specifications. When I start soaking and cooking the beans myself, there'll be a bigger monetary savings, and a bigger environmental saving - one less metal can floating through the recycling pool.
Traditionalists stuff hummus into pita pockets, but I love it on a dense whole wheat bread, with slices of tomato, red onion, and lettuce or sprouts. I give it to Harry for lunch plain on bread as he's the kind of vegetarian that likes to avoid vegetables (so perhaps he's more of a carbosugovore as he tries to subsist on carbohydrates and simple sugars).
The Recipe (I didn't forget about it, I was just musing)
15 oz. can garbanzo beans (drained and rinsed)
3 T tahini
1/3 cup water
2 T lemon juice
1 T cumin
1 clove garlic
ground pepper (I did 20 turns on my pepper mill)
Place all ingredients in a blender. Blend. Use a spoon to scrape the sides and blend again. Stop when the hummus is as smooth as you like it.
For the creative: try different spices - cilantro is great, you can't go wrong with parsley, or another clove of garlic for those who aren't speaking to coworkers right after lunch. You may be able to trick your family's carbosugovore by sneaking in some grated carrots, celery, or bell pepper - these could also add a nice crunch. Speaking of crunch, if you use a food processor instead of a blender, you'll get a crunchier hummus - use the blender if you like your hummus to have the store-bought consistency.
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