Looking for delicious, budget-friendly ways to use what’s in your pantry? These Budget-Friendly Homemade Hummus Recipes You’ll Love will not only satisfy your snack cravings, but they’re also a great way to use leftover ingredients and save money. Whether you’re trying to eat healthier, reduce food waste, or prep easy lunches, homemade hummus is one of the smartest recipes to master in your kitchen.
Let’s explore four simple, affordable hummus recipes, smart bulk-buying tips, and how to store your hummus to keep it fresh and flavorful—whether in the fridge or freezer.
Why Make Hummus at Home?
Homemade hummus is:
- Budget-friendly: Much cheaper than store-bought versions.
- Customizable: You can adjust texture, flavor, and ingredients based on what you already have.
- Eco-conscious: Reduce plastic packaging by skipping pre-packaged dips.
- Great for leftovers: Many hummus recipes can use leftover veggies, herbs, beans, or cooked grains.
Plus, with these Budget-Friendly Homemade Hummus Recipes You’ll Love, you’ll have options for every taste and occasion.
What You Need to Know Before You Start
Base Ingredients You Can Buy in Bulk
To make hummus regularly, consider buying these items in bulk to save money and reduce packaging:
- Dried chickpeas (soak and cook them instead of using canned)
- Tahini (a jar lasts a long time and can be used in dressings and sauces too)
- Garlic and lemons (keep well and are versatile)
- Spices: cumin, smoked paprika, chili flakes
- Olive oil (invest in a decent one—it’s worth it)
You likely already have salt and pepper at home. Optional add-ins like roasted veggies or herbs can come from leftovers.
4 Budget-Friendly Homemade Hummus Recipes You’ll Love
1. Classic Hummus with a Twist
A reliable go-to, with an optional add-in for using up leftover yogurt or aquafaba.
Ingredients:
- 1½ cups cooked chickpeas (or 1 can, drained)
- 2 tbsp tahini
- 1 clove garlic
- Juice of 1 lemon
- 2 tbsp olive oil
- 2–3 tbsp water or aquafaba (liquid from canned chickpeas)
- Salt to taste
- Optional: 2 tbsp plain yogurt (for a creamy twist)
Instructions:
- Add all ingredients to a food processor.
- Blend until smooth. Add more water or oil to reach desired texture.
- Taste and adjust seasoning—add more lemon or salt if needed.
- Serve with veggie sticks or pita.
Leftover Tip: Add in a spoonful of leftover roasted garlic or mash in some leftover cooked white beans to stretch the batch.
2. Roasted Veggie Hummus
Great for using leftover roasted carrots, beets, or sweet potatoes.
Ingredients:
- 1½ cups cooked chickpeas
- ½–1 cup leftover roasted vegetables (carrots, beets, sweet potatoes)
- 2 tbsp tahini
- 1 clove garlic
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: pinch of cumin or smoked paprika
Instructions:
- Blend chickpeas, tahini, garlic, lemon juice, and veggies in a food processor.
- Add olive oil and water as needed to smooth it out.
- Taste and adjust spices.
Leftover Tip: You can use any mix of roasted veggies you have—just aim for a thick, smooth blend.
3. White Bean and Herb Hummus
Perfect for leftover white beans and fresh herbs from the fridge.
Ingredients:
- 1½ cups cooked white beans (like cannellini or navy beans)
- 1 clove garlic
- 2 tbsp tahini
- 2 tbsp olive oil
- Juice of 1 lemon
- ½ cup fresh herbs (parsley, cilantro, dill—whatever needs using)
- Salt to taste
Instructions:
- Blend beans, tahini, garlic, herbs, and lemon juice.
- Add oil and water to get the texture you like.
- Serve chilled with crackers, bread, or sliced cucumber.
Leftover Tip: Don’t waste herbs—this is a great way to use up bunches that are starting to wilt.
4. Spicy Red Lentil Hummus
A fun variation when you’re low on chickpeas.
Ingredients:
- 1 cup cooked red lentils (make sure they’re soft but not watery)
- 2 tbsp tahini
- 1 clove garlic
- Juice of 1 lemon
- 1 tsp chili flakes or 1 tbsp harissa (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Cook red lentils and let cool.
- Blend all ingredients in a food processor.
- Add more oil or water as needed.
- Chill before serving to thicken the texture.
Leftover Tip: Red lentils cook fast and freeze well, so you can prep and portion them for future batches.
How to Store Homemade Hummus
In the Fridge:
- Store in an airtight container, preferably glass or BPA-free plastic.
- Add a thin layer of olive oil on top to keep it from drying out.
- Label with the date.
- Lasts for 4–6 days in the fridge.
In the Freezer:
- Use small containers or freezer-safe bags.
- Portion it out so you don’t need to thaw a huge batch all at once.
- Leave room for expansion—hummus expands slightly when frozen.
- Thaw in the fridge overnight.
- Use within 2–3 months for best flavor and texture.
Click here to read more about storage necessities.
Final Tips for Making Budget-Friendly Hummus
- Repurpose scraps: Use roasted veggie ends, herb stems, or leftover beans to bulk up your hummus without extra cost.
- Keep it seasonal: Use in-season veggies for more flavor and savings.
- Make in big batches: Store extra in the freezer for quick snacks or lunches.
- Use it in multiple meals: As a spread in wraps, a base for bowls, or even as a creamy pasta sauce.
In Conclusion
With these Budget-Friendly Homemade Hummus Recipes You’ll Love, you’ll always have an easy, healthy, and affordable dip ready to go. Whether you’re using up roasted vegetables, leftover beans, or fresh herbs that need to be eaten, hummus is one of the most versatile and eco-friendly snacks around. Get creative, shop your pantry first, and don’t be afraid to experiment—your fridge (and your wallet) will thank you.
