Hummus

This is how I've been making hummus.  I don't add oil, because the tahini seems to provide enough.  This recipe makes around 12 oz and costs $1.82.  In comparison, the brand I often buy contains only 10 oz and costs $3.99.  Since I've been making my own hummus, it's one less thing I have to buy in plastic.
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One batch (approximately 1.5 cups)

• 1/4 cup lemon juice (2 small lemons)
• 1/4 cup tahini
• 1 to 2 cloves of garlic
• 2 TBSP water (even better, use the liquid from cooking the chickpeas, aka aquafaba)
• 1/4 tsp to 1/2 tsp ground cumin
• 1/2 tsp salt
• 1.5 cups cooked chickpeas 
  

Tip: heat the chickpeas!  Microwave them or use freshly-cooked chickpeas.  They will blend much more smoothly.
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Instructions

1) In a blender or food processor (I use an immersion blender), blend the lemon juice, tahini, garlic and water (or chickpea cooking liquid) for about a minute or until it becomes "whipped."

2) Add everything else and blend until smooth.  

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cost per batch (12 oz)
lemons:  $0.43
tahini:  $0.88
garlic:  $0.09
cumin: $0.06
salt: less than 1 cent
​chickpeas:  $0.36
​total cost per batch:  $1.82

*Note, the price for chickpeas is based on dried beans boiled (not canned), and the price for lemons is based on a bag of 7 small lemons I bought for $1.49 at Tader Joe's.

per serving (2 TBSP)
calories: 65
fat:  3.2 g
carbohydrates: 7 g
protein: 2.7 g