Perfect Hummus

My Monday through Friday consists of shopping, cooking and serving food to 50 kids at a private school that range from 15 months to 9 years old.  To say kids are the toughest critics would be an understatement but it keeps me on my toes.  It’s difficult coming up with new snack and lunch ideas to keep the kids interested while at the same time serving healthy dishes they will enjoy.  This hummus recipe is a regular and while I haven’t converted all the kids to its amazing flavor, for the most part I receive positive reviews.

 

This is a basic hummus recipe and from this you can add a variety of ingredients to change the flavor.  A few suggestions are:

  • Add 1 Cup of Roasted Red Peppers to the food processor
  • Substitute 6 cloves of Roasted Garlic for the minced garlic
  • Substitute black beans for the garbanzo beans

Hummus

Yield: 3 Cups

Hummus

Ingredients

  • 2-15.5oz cans Garbanzo or Chickpea Beans, Reserve liquid from 1 can.
  • 1 tbs Crushed Garlic
  • 1 tsp Cumin
  • 1 tbs tahini paste
  • 1 Lemon, Juiced
  • 2 tsp Sea Salt
  • 1/2 Cup Extra Virgin Olive Oil
  • Paprika for garnish

Instructions

  1. Place beans into food processor along with bean juice from 1 can and add all ingredients except olive oil
  2. Puree ingredients and slowly add olive oil
  3. Scrape down sides and blend until a smooth paste forms with no lumps
  4. Garnish with paprika
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