Tag: hummus

Hummus Veggie Wrap

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Hummus Veggie Wrap (2)

This quick wrap makes the perfect lunch on a school day.

Ingredients:

  • 2 tortillas
  • 2 tablespoons hummus
  • 1/4 cup chopped or sliced tomato
  • 2 tablespoons sprouts
  • 1/2 cup avocado
  1. Spread the hummus evenly over the two tortillas.
  2. Divide the tomato, sprouts, and avocado evenly down the middles, then roll up tightly and cut in half to serve.

Hummus Veggie Wrap (1)

Hummus & Mango Sandwich

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Hummus Mango Sandwich (1)

You can introduce new flavors in kid-friendly sandwich form with this fun, easy lunch. It’s a great one for school lunchboxes, if you’ll be packing those up again soon!

Ingredients:

  • 2 slices whole wheat bread
  • 1 tablespoon hummus
  • Mango slices
  1. Spread the hummus on one of the bread slices. Top evenly with thin mango slices to taste (you’ll probably want about 1/8 cup per sandwich).
  2. Top with the remaining bread slice, and cut into triangles to serve.

Hummus Mango Sandwich (2)

Hummus for Babies

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Hummus.JPG

This mild hummus is just right for toddlers and babies. Because you can control the amount of salt, it’s preferable to store-bought hummus.

Ingredients:

  • 1 (15-ounce) drained and rinsed can garbanzo beans
  • 3 tablespoons olive oil
  • 2 teaspoons fresh-squeezed lemon juice
  • 1/4 teaspoon cumin
  • 1 garlic clove
  • 1/8 teaspoon salt
  1. Combine the ingredients in a food processor and process until smooth.

Red Lentil and Rice Hummus

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Red Lentil Hummus (2)

This recipe features the same tahini sauce that I used a while back in a rice and lentil bowl. Make a big batch of the sauce now, and reserve the rest for a lentil bowl supper tomorrow night!

Ingredients:

  • 1/2 cup tahini
  • 2 minced garlic cloves
  • 1/2 cup fresh-squeezed lemon juice, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup cooked red lentils
  • 1/2 cup cooked white rice
  1. In a food processor, combine the tahini, garlic, 1/4 cup lemon juice, cumin, and salt. Transfer 1/2 cup of the tahini mixture to a blender; reserve the remaining tahini sauce for another use.
  2. Add the red lentils, rice, and remaining 1/4 cup lemon juice to the blender with the tahini mixture, and process until smooth.

Try serving this with crackers or veggies – we particularly like this one with bell pepper strips! It also makes a great sandwich spread.

Note: Looking for another way to use up that leftover tahini sauce? Try this easy lunch idea: Spread a little sauce on a whole wheat tortilla. Place a little bit of cooked rice and cooked red lentils in the center of the tortilla, then top with mixed greens to taste. Roll up to serve.

Red Lentil Hummus (4)

Hummus Four Ways

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Hummus (2)

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.

Hummus (1)

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
  1. Cut the lemon in half and squeeze the juice into a food processor.
  2. Add the remaining ingredients to the food processor and process until smooth and creamy.

Hummus (5)

Olive Hummus variation: Count out 15 pitted kalamata olives and add them to the food processor before blending.

Hummus (4)

Travis loved helping count along, and ate a few along the way!

Pesto Hummus variation: Stir in 4 tablespoons homemade or jarred vegan pesto.

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Spinach Hummus variation: Add 1/2 cup baby spinach to the food processor before blending.

Hummus 4 (a)

If you have access to a good vegan feta, either store-bought or homemade), stir in 2 tablespoons of that as well.

Hummus 4 (b)

Which was your favorite? Please share in the comments below!

Hummus (3)