This post from 2008 was originally titled “Hummus at Pre-School? Really??”. Yes, that’s how old this recipe is! Bottom line, I served it to a group of three to five year olds and it went over very well. My 20 year old recently made it for herself so it is still a popular option.
Special thanks goes to the teacher who just plopped some on their plate and encouraged them to taste it. Oh, and we called it “dip” since we thought some might not like or know the term “hummus”. These children really made me proud. It is so important to expose them to the different flavors and textures of food.
And who would have thought 3, 4 and 5 year olds would eat this? Remember, never make assumptions. I hope you will give it a try.
Ingredients
- 1 15-15.5 ounce can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- Juice of 1/2 of a lemon or about 1-2 tablespoons
- 1 1/2 tablespoons fresh sesame tahini
- 1/2 teaspoon fine kosher or sea salt
- 2-3 tablespoons extra virgin olive oil
- 1-2 cloves of garlic (omit if necessary)
- Drain chickpeas and set aside liquid from can. Rinse chickpeas with water.
- Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas.
- Blend for about 3 minutes on low until thoroughly mixed and smooth. If the hummus is too thick, add more oil, chickpea liquid, or water to get to the right consistency.
- Taste and adjust seasonings. It might need more salt or lemon juice.
Serve with veggies, tortilla chips, or crackers. Refrigerate any leftovers.
Note: I removed the garlic for this recipe when I made it for the kids but I normally use it.
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