Catherine McCord Says: I can’t tell you how many parents say to me that hummus is a staple dish for their families. A friend of mine’s baby has been eating hummus puree from a spoon since he was a year old, loving every bite. All she had to do was say the word “hummus†and he would start grunting in need of his fix.
Even when Kenya isn’t in the mood for vegetables, I can always get him to eat a few if I put out some of this delicious Mediterranean spread for him to dip them in. His love of hummus must be an inherited trait in our family. My father-in-law eats a container of it everyday!
Hummus is the perfect protein-packed lunch for kids to take to school. Yes, you can buy pre-made hummus, but after you try homemade hummus, you’ll never go back. It’s super easy to make. I love making a big batch of it and keeping it in the fridge for a week or more so that any time we need a snack it’s right there.
Hummus
Makes 2 cups
1 15 Oz Can Garbanzo Beans
1 Garlic Clove
2 Tbsp tahini*
3 Tbsp Lemon Juice
1 Tsp Salt
1/3 Cup Olive Oil
Place all the ingredients except the olive oil in a food processor and puree. Add the olive oil and continue to puree until creamy.
Cut one large piece of the lavash into 3 equal pieces (cutting the lavash with scissors in a good trick).
Spread 3 tablespoons of the hummus on a piece of lavash. Roll into a pinwheel and slice into bite size wheels.
* Tahini can be found next to peanut butter at your local market.
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