My son loves hummus. A classic recipe is always a hit, but it’s also easy to add a few extra ingredients to introduce your child to new tastes. Start with the basic hummus recipe below, (thanks High Five magazine!), and then test out the variations with your sous-chef. Kids can help with most of the steps, including squeezing the lemon and pouring in other ingredients.
- 1 lemon
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup tahini
- 1/4 cup water
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Cut the lemon in half and squeeze the juice into a food processor.
- Add the remaining ingredients to the food processor and process until smooth and creamy.
Olive Hummus variation: Count out 15 pitted kalamata olives and add them to the food processor before blending.
Travis loved helping count along, and ate a few along the way!
Pesto Hummus variation: Stir in 4 tablespoons homemade or jarred vegan pesto.
Spinach Hummus variation: Add 1/2 cup baby spinach to the food processor before blending. If you have access to a good vegan feta, either store-bought or homemade), stir in 2 tablespoons of that as well.
Which was your favorite? Please share in the comments below!