I make my own a lot, but if you just want to buy, Trader Joes has a great Garlic hummus. It is 50 cal and 2.5 grams of fat for 2 tbsp, which is quite a bit. I don't track sodium, so I am not sure how it rates there, but it is great for a homemade hummus wrap.
My recipe: •Chick peas = 16oz can, blender on chop till desired texture •Tahini Paste = tbs for a 16 oz can, this acts as a thickener and adds a peanut like flavor. Adjust 1tbs at a time to your personal taste •Garlic = Get the stuff in a jar. Start out with 1/2 a tbs and add more to taste. With the garlic, its going to get stronger as it marinates in the fridge just like dill dip can. If you over flavor, just add more plain chick pea mash.
Optional: • add italian roasted red peppers to make a red pepper version. I like zesty stuff so I add at least two to a 16 oz can • plain yogurt - to give it a creamy fluffy texture, its less oily than the olive oil recipes if you want to make a comparison and the oil in the jarred garlic kinda makes up for not putting olive oil in.
Homemade is the cheapest and the best.
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Making your own is definitely the way to go! I was a little intimidated at first, and my first attempt was really terrible. The trick was cooking the chickpeas correctly. But once you get it right, it is totally worth it. You control the ingredients and you can flavor it anyway you want. I love to add roasted peppers to mine, or some curry powder and cumin.
It really comes down to the four major ingredients:
Chickpeas Tahini Paste Garlic Olive Oil
Just play with the ratios until you find what works for you. :)
Pretty much all the hummus I've seen has been pretty much the same nutritionally. When I buy hummus, I tend to buy the Tribe or Sabra brands. But, I've found that it's so easy to make - and in the end cheaper than buying it - that I just make it myself. That way, you also get to control how much olive oil is in there. I like adding extra garlic.
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