It’s the long weekend. We’ve invited friends over for a BBQ, have family visits spread throughout and a bunch of driving in between. Plus a vague idea that at some point we’ll relax.
A lot of time will be spent outside which means many portable snacks. I’m happy to whip a bag of sliced apples into my purse and assume our “dairy dose” will come from an ice cream stop. But I will take a little extra time (and I truly mean a little, as in 15 minutes) to make homemade hummous. Yep, I know you can buy it everywhere, but it ‘s a simple, kid-friendly recipe and a fun opportunity for children to learn about what hummous is made from (instead of just peeling a lid off a container most of the time).
Kids can squeeze the lemon, help rinse (and snack on) chickpeas and smell garlic on their fingers.
If you don’t have a food processor, a blender will work fine or even a large mortar and pestle. Kids like to mash stuff. A lot.
Into your food processor add the following:
A 19 oz can of chickpeas. Drained and rinsed well.
Add 1-2 tablespoon fresh lemon juice.
Two tablespoons tahini.
A couple peeled garlic cloves.
(If it were up to me I’d add more. Whatever your family likes, two won’t be very strong)
Pour in 6 tbsp olive oil.
And finally season with salt and fresh ground pepper (you can adjust this later).
Put the lid on and buzz until the hummous is creamy. Add a little more olive oil (or water) if it’s too dry.
The nice thing about homemade hummous is you can make it completely smooth or leave it a little coarser. It’s sometimes enjoyable to have a bit of the texture of the chickpeas left. Let the kids choose, it keeps them feeling involved and proud of what they made.
Done! Now simply ask your kitchen crew to taste and adjust the lemon or seasoning.
If you have herbs in the fridge (I always have leftovers) chop up a couple tablespoons and mix them in. Mint or dill work well.
You can make your dip look pretty but you can also scrape it into Tupperware and head to the park.
1 19 oz can chick peas, drained and rinsed
1 tbsp fresh lemon juice
2 tbsp tahini
1-2 garlic cloves, peeled
½ tsp salt
6 tbsp olive oil
1. Combine all ingredients in a food processor and blend.
2. If the mixture is still a bit thick you can thin it with a bit of water or olive oil.
3. Taste and adjust your seasonings before serving.
Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for the Globe and Mail. She loves to push stinky cheese on her 3-year old.
by Sue Riedl