One of the first foods I gave my kids after they went through a rainbow of fruit and veggie purees was hummus. It's creamy texture and vibrant flavors were an eye opening pleasure for them both, especially after the simplicity of their first foods.
Even now, you can always find hummus in my fridge. It's easy to make and stays fresh for over a week, so I don't have to worry about having a healthy protein on hand that I know my kids love (even though it will probably all be eaten up before a week is up). Whether I'm serving it as a dip with veggies, as a spread on a sandwich or even just to eat with a spoon straight out of a bowl (Chloe's preferred method), hummus is a recipe that’s simple to prepare but packed with flavor!
Hummus (Makes 1 1/2 Cups)
- 1 15 Oz. Can Garbanzo Beans, drained and rinsed
- 1 Garlic Clove
- 2 Tbsp Tahini (can be usually be found right next to the peanut butter at your local grocery)
- 3 Tbsp lemon juice
- 1 Tsp Salt
- 1/3 Cup Olive Oil
Preparation1. Place all the ingredients except the olive oil in a food processor and puree.
2. Add the olive oil and continue to puree until creamy.