Great versions of hummus are available in most grocery stores, but we encourage you to make your own: it’s easy, quick, and, best of all, you can tweak it to make it however you like best! Offer it as a dip with cut-up raw vegetables or pita chips. Our Kids Advisory Board member Clare served the olive-y version at a party and called it “a big success!”
- 1 (15-ounce) can chickpeas
- 1 garlic clove, peeled and sliced, or 1/4 teaspoon garlic powder
- 1⁄2 cup sesame tahini
- 1⁄2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 tablespoons warm water
- 1⁄2 cup olive oil
- 1⁄4 cup fresh lemon juice
Put the chickpeas and garlic in the bowl of the food processor fitted with a steel blade and process until the chickpeas are finely chopped.
Add the tahini, cumin, and salt and process until combined.
Add the water, oil, and lemon juice and process until it is silky-smooth. Add an extra tablespoon of water if it’s not as smooth as you like. Now taste the hummus: does it need a pinch of salt or squeeze of lemon? If so, add it and then taste again.
Serve right away or cover and refrigerate up to 4 days.
No food processor? No problem! You can make this recipe in a blender, though you may need to stop the blender and loosen the ingredients with a spoon or spatula. You can also make it using a mortar and pestle.
• Make it Olive-y: Add 2 tablespoons chopped green or black olives.
• Make it Citrusy: Add the grated zest of 1 lemon, lime, or orange.
• Make it Peppery: Add 1 chopped roasted red bell pepper.
• Make it Spicy: Add 1 chopped jalapeño or 1 teaspoon hot sauce.