DIY houmous - to make or to buy?

  • By
    Lily Barclay - Senior writer - bbcgoodfood.com

Is it always worth making your favourites from scratch? Our DIY series puts shop-bought and homemade to the test - this time, houmous…

Pot of homemade houmous

Beetroot, Moroccan, lemon and harissa - when it comes to houmous I think I've tried them all. But that's with one exception - it might sound ridiculous but I've never had homemade. Have I been missing something? To find out I decided to put homemade and shop-bought to the test…

Carrot houmous with pitta dippersThe cost:

Cost of shop-bought houmous:
Supermarket own brand - £1.09 (100g)

Cost of ingredients for homemade houmous:
Ingredients - £3.47 (roughly 100g)

The houmous recipe I used:
Healthy homemade houmous

Buying all the ingredients for the houmous was considerably more expensive than the cost of the supermarket own brand. However, the taste was significantly better and there were plenty of leftover ingredients. That said, the tahini and yogurt have a relatively short shelf life so you would need to use them up within a week or so, and there were no real store-cupboard ingredients involved.

Tip:
Put those leftovers to good use in some of these recipes:
Carrot and sesame burgers
Grilled aubergine with creamy dressing
Moroccan roasted veg with tahini dressing

The making:

I was really surprised at how easy this was to make, in fact the speed it was ready in made me suitably embarrassed that I'd never done it before. The hardest part definitely had to be washing out the food processor afterwards. This is so simple, it really is just a case of tipping the ingredients in and whizzing them up. Adding a tablespoon of the chickpea liquid a little at a time gives you really good control over the consistency of the houmous so you can get it just to your liking.

Red onion and Indian-spiced houmousThe taste: 

I loved it. I have to admit it tasted a little bit different to the shop-bought houmous I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought. I had it with oatcakes, and used it again later to top off a falafel burger and it really made the meal feel a bit more special.

 

The verdict:

Knowing that you can literally whizz fresh, healthy houmous up in a few minutes is a great feeling, and I will definitely do it again because it does taste much better. I'm excited to get creative with it by adding extra ingredients like paprika or chilli. However, looking at the costs, I'm not sure if it's something I will do every time, unless I have ingredients like tahini and Greek yogurt in house anyway. That said, I'm not sure if shop-bought will taste the same to me anymore, so you never know...

Fancy having a go at making your own? Try one of our homemade houmous recipes.

What are your top tips for making houmous? Do you prefer making your own or buying it in?

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digmaster's picture

I have to agree with stooboy that home made is far cheaper and much tastier than shop bought.

The recipe used is not very good for a comparison. Buy a 1 kg bag of dried chickpeas for €1.50 and store them. Use olive oil instead of yoghurt. Throw some cumin in for an extra depth.

And tahini does last for ages.

Making your own also allows for a bit of experimentation with sun dried tomato, roasted red peppers, coriander... The list is endless and the results are fantastic.

stooboy's picture

Hello, I would argue the fact that home made is much cheaper than bought, yes the initial outlay of a jar of tahini is expensive but it lasts for ages in the fridge, compared to a tin of chick peas being 50p or so then it makes the cost of makeing far cheaper than store bought, so if you like humous and can take the 60 seconds it takes to open a can whizz in a processor then its far better method.

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