Skip the Store-Bought and Make This Focus-Fueling Hummus with Your Kid Instead
Every kid loves pressing buttons. And as long as they’re not your buttons, hey, everyone’s happy. Encourage your kid to help you in the kitchen (and press the food processor or blender buttons while they’re at it!) by making this healthy, inexpensive, all-ages-approved snack. The chickpeas in this recipe contain magnesium and complex carbohydrates to fuel focus. And simply collaborating in the kitchen helps your child develop cooperation skills.
Plus, this recipe is forgiving and versatile. Want to sub black beans for chickpeas? Go for it. No tahini on hand? Leave it out. The recipe is designed to be mild in flavor to make it kid-friendly, but ask your child to taste it and “see what it needs” — a bit more salt, say, or a sprinkle of cumin, maybe.
Serve hummus as a kid-friendly dip with whole-wheat pita triangles, carrot sticks and other cut veggies, or spread it on a sandwich. It’s good warm, room temperature or cold, so it’s a perfect summertime snack, picnic staple or even warm-weather dinner. Dig in!
- 1 15-ounce can of chickpeas (a little less than 2 cups)*
- 1 small clove of garlic, pressed through a garlic press or roughly chopped
- 1 teaspoon salt
- Juice of 1 lemon (about 3 tablespoons)
- ¼ cup tahini
- ¼ cup olive oil
- ¼ cup water (if you cooked the chickpeas yourself, use cooking water)
- Drain and rinse the chickpeas.
- Combine all ingredients in a food processor or blender and blend for two minutes, scraping down the sides as needed, or until completely smooth.
- Serve with raw veggies (carrot sticks, cucumber sticks and red pepper slices tend to be kid favorites), pita triangles and/or pita chips. If you want to get fancy, sprinkle paprika on top.
- Store it in a sealed container in the refrigerator for up to a week.
*If you have a pressure cooker, it’s easy to cook your own chickpeas, even without soaking them first. For this recipe, you’ll need one-third of a pound of dried chickpeas. Fill your pressure cooker up halfway with water, cover and lock the lid, and bring to pressure at high heat, about 15 minutes. Then reduce the heat to low and cook for 40 minutes.