Skip to content
View Sizes

Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Homemade Hummus Recipe

This homemade hummus is a party pleaser with the flavors of Hungarian paprika, toasted pine nuts, sun dried tomato, lemon and dill, to name a few. It makes a fantastic dip for pita chips and tastes great inside of a falafel or our Healthy Hummus Sandwich With Pickled Peppers. *

  • Yield:About 6 cups hummus

  • Level of Difficulty:Easy

  • Cook Time:0 Minutes

  • Prep Time:20 Minutes


  • 2/3 cup

    extra virgin olive oil, divided in half

  • 1 teaspoon

    dill weed

  • Fleur de sel salt to taste

  • 5

    garlic cloves

  • 1 1/8 teaspoons

    sun dried tomato sea salt

  • Three 15-ounce cans

    chickpeas, drained and rinsed

  • 3/4 cup

    well stirred tahini paste

  • 1/3 cup

    freshly squeezed lemon juice

  • 2/3 cup


  • 1/2 teaspoon

    Hungarian paprika for dusting

  • 2 tablespoons + 1 teaspoon

    toasted pine nuts


In a small saucepan, heat ⅓ cup extra virgin olive oil, dill weed with a pinch of fleur de sel on medium heat for two minutes and set aside to cool.

Finely mince garlic cloves with sun dried tomato salt into a paste on cutting board with knife. (This can be done with a food processor, but expect chunkier garlic and larger grains of salt.)

Place drained and rinsed chickpeas into a food processor with garlic/salt paste, tahini paste, lemon juice, extra virgin olive oil and water. Puree on high until desired texture has been reached. Taste, remove blade and scrape down sides of processor bowl. Add fleur de sel, if desired, and reattach blade. Puree on high for 10 more seconds.

Place hummus in a large bowl and make a well in the center for dill oil. Sprinkle paprika on top, place oil in well and sprinkle pine nuts on top.

* Just leave the dill oil out of the sandwich.

Previous article Red Cabbage Kimchi Recipe
Want to Try Something New?