📝 About This Recipe
Transport your little explorers to the Mediterranean with this ultra-smooth, golden hummus that turns healthy eating into a delicious adventure. This recipe balances the nuttiness of tahini with a bright splash of lemon, creating a protein-packed dip that kids absolutely adore. It’s a veggie-forward powerhouse that proves 'healthy' can be the most requested snack in the house.
🥗 Ingredients
The Hummus Base
- 2 cans Chickpeas (Garbanzo Beans) (15oz each, drained and rinsed thoroughly)
- 1/2 cup Tahini (Sesame Paste) (well-stirred, premium quality)
- 1/4 cup Fresh Lemon Juice (about 1-2 large lemons)
- 1 clove Garlic (small, minced)
- 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1/2 teaspoon Ground Cumin (for a warm, earthy flavor)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 2-3 tablespoons Ice Water (the secret to fluffiness)
The Pita & Dippers
- 4-6 pieces Pita Bread (whole wheat or white, cut into triangles)
- 1 English Cucumber (sliced into rounds or sticks)
- 1 cup Baby Carrots (or rainbow carrots for color)
- 1 Red Bell Pepper (sliced into thin strips)
Garnish (Optional)
- 1 pinch Paprika (sweet, not spicy)
- 1 teaspoon Fresh Parsley (finely chopped)
- 1 tablespoon Whole Chickpeas (reserved from the can)
👨🍳 Instructions
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1
Begin by rinsing your chickpeas under cold water in a colander until the water runs clear. For the smoothest hummus ever, take 5 minutes to pinch the skins off the chickpeas; they should slip right off.
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2
In a food processor or high-speed blender, combine the tahini and lemon juice. Process for 1 minute until the mixture becomes whipped and creamy.
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3
Add the minced garlic, olive oil, cumin, and salt to the whipped tahini. Process for another 30 seconds, scraping down the sides to ensure everything is incorporated.
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4
Add half of the chickpeas to the processor and blend for 1 minute. Scrape down the sides and add the remaining chickpeas, blending until thick and mostly smooth.
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5
While the motor is running, drizzle in the ice water one tablespoon at a time. This creates an emulsion that makes the hummus incredibly light and pale.
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6
Continue blending for a full 2-3 minutes. Patience is key here; the friction helps create that professional, velvety texture.
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7
Taste the hummus. If it needs more zing, add a squeeze of lemon; if it's too thick, add another splash of water.
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8
Preheat your oven to 350°F (175°C). Stack the pita bread, wrap them loosely in aluminum foil, and warm them in the oven for 5 minutes until soft and pliable.
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9
While the pita warms, prepare your 'rainbow' of veggies by slicing the cucumber, carrots, and peppers into kid-friendly sticks.
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10
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a swirling 'well' in the center.
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11
Drizzle a little extra olive oil into the well and sprinkle with a tiny bit of sweet paprika and fresh parsley for a pop of color.
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12
Remove the warm pita from the oven, cut into triangles, and serve immediately alongside the hummus and veggie dippers.
💡 Chef's Tips
For the smoothest texture, peeling the chickpeas is the number one chef secret. If the garlic flavor is too sharp for kids, let the minced garlic sit in the lemon juice for 5 minutes before blending to 'mellow' it. Always use ice-cold water rather than room temperature water to achieve a fluffy, mousse-like consistency. Store leftovers in an airtight container for up to 5 days; just stir in a teaspoon of water if it thickens too much in the fridge. If your kids like it sweeter, try adding a roasted red pepper to the blender for a 'Pink Hummus' variation.
🍽️ Serving Suggestions
Serve with a side of crisp apple slices for a sweet and salty flavor profile. Pair with a glass of cold mint-infused water or diluted pomegranate juice. Add a few cubes of mild feta cheese on the side for extra protein. Include some Kalamata olives (pitted) for older children who enjoy bold flavors. Use any leftover hummus as a healthy spread for turkey and spinach wraps the next day.