Hummus, the creamy chickpea-tahini combo that has become a worldwide sensation, has risen by almost 30% in price, per tub, in 2017, according to experts.

Global chickpea shortage is to blame for the increase.

Figures by consumer trends magazine The Grocer have shown that the price of an average tub of supermarket hummus in the UK has risen by 12% over the past year.

In other words, a tub of the popular dip that used to cost £1.14 in January 2017, now costs £1.47.

Manufacturers blame the recent hummus price hike on the increased cost of chickpeas.

The past 12 months have not been kind to chickpea cultivation.

Tasneem Backhouse, joint managing director of chickpea supplier EHL Ingredients, told The Grocer that “Chickpea prices have increased during 2017 and remain high,” because the industry has experienced poor crop yields over the past 12 months.

“Demand is strong from every market and currently there isn’t enough supply to go around. This is driven by poor crops in some of the main producing origins over the past 12 months.”

Wait, don’t fret, hummus fans!

You can make your very own hummus by following this simple recipe, courtesy of The Lebanese Kitchen:

Ingredients:

28 oz / 8oo g canned chickpeas
3 garlic cloves, peeled
4 tablespoons tahini
juice of 2 lemons
2 teaspoons sea salt
extra virgin olive oil, for drizzling
½ cup (2 oz / 50 g) pine nuts, toasted

Preparation time:

5-10 minutes

Serves:

6-8

Directions:

Drain the chickpeas, reserving ¼ cup (2 fl oz / 50 ml) of the can juices, and rinse. Put the chickpeas into a food processor, add the garlic cloves and tahini, and process for a few minutes. Add the reserved can juices, followed by half the lemon juice and the sea salt, and process until smooth. Taste and add more lemon juice, if you like. Scrape the hummus into a dish, drizzle generously with olive oil, sprinkle with the toasted pine nuts, and serve.