this post was submitted on 22 Mar 2025
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[–] Binzy_Boi@feddit.online 19 points 5 days ago (3 children)

Real Canadian Superstore prices for my hummus since this started:

Swapping from Peru-made lemon juice for my hummus to malt vinegar - cost down from $2.79 to $1.50
No Name Chickpeas to Unico equivalent - $1.50 to $2
Using canola oil and not olive oil as suggested by nearly every recipe - no name olive oil costs $12 for 750 mL whereas canola oil costs $8.29 for 3 L getting you more for less with hardly a change in the recipe
Tahini - found a good recipe from Diabetes Canada that completely removes this ingredient, saving me a solid $10 for a jar
To finish things off, while both Canadian, swapping from sandwich bread to sliced French bread for dipping - $1.97 to $1.25

Cost of hummus ingredients goes from $28.26 to $13.04 with the added bonus that one of those ingredients lasts three times as long.

People need to learn substitutions in their recipes, that alone saved a tonne. I pay more for Canola oil personally cause I get Canola Harvest and not the no name brand since they're unionized, but even with that in mind you're paying less than olive oil for like, double the amount.

[–] rex_meatman@lemm.ee 4 points 5 days ago

Thank you for using tonne ❤️❤️❤️

[–] TheBloodFarts@lemmy.ca 2 points 4 days ago

I've switched to canola from olive oil for nearly every recipe that needs oil (barring a couple key recipes) due to the enormous price difference in the oils alone. Huge way to cut grocery costs with virtually no perceptible difference in taste

[–] Slax@sh.itjust.works 2 points 4 days ago (1 children)
[–] Binzy_Boi@feddit.online 5 points 4 days ago (1 children)

Here's the page on the Diabetes Canada site: https://www.diabetes.ca/nutrition-fitness/recipes/pear-rhubarb-breakfast-crisp-(1) (the URL doesn't match what the recipe is for, not sure why)

I substitute the lemon juice with malt vinegar as stated. Found malt vinegar works better than lemon juice personally since when I first started making hummus, I used that instead since I didn't have lemon juice off hand and just grabbed something acidic, and lemon juice didn't provide as bold a flavour.

I also use jarred garlic instead and play it by eye since I really like garlic and the jarred stuff is more convenient for me.

Lastly for the spices I ditch the black pepper in favour of paprika, and use 3/4 teaspoons of salt rather than 1/2.

[–] uhmbah@lemmy.ca 1 points 4 days ago

But this link below will get you to the pair rhubarb breakfast crisp that I was hoping for when I saw that link above...

Pear-rhubarb breakfast crisp