I read in a recent study out of Penn State that children are more likely to eat their veggies if they are accompanied by a dip. He used to eat his vegetables with glee, but much to my dismay, lately he’s been banishing his greens (and oranges and yellows) to the outer edges of his tray or, worse, stuffing them down the sides of his pants where I discover them at bathtime. Luckily, my man loves hummus, so I’ve been able to diffuse the situation by offering him a side of dip. That’s what’s working this week anyway…
I usually buy his favorite brand at Whole Foods, but for this month’s Secret Recipe Club, I was assigned Simply.Food, which touted a recipe for traditional Mediterranean hummus. At first I felt a little guilty about choosing such a tame recipe from her repertoire; Nayna has a vast array of international delights that were oh-so-tempting. But since we’re dealing with a bit of pickiness at the moment, I was hesitant to go out on a limb only to have my son huck it on the floor. He eats what we eat; I’m not interested in cooking multiple meals per day, so right now we’re all staying pretty basic.
In any event, Nayna’s hummus is light and fluffy, smooth and creamy, it’s as good as any store-bought brand you’ll find. And luckily, my pint-size sous-chef agreed.
Classic Chickpea Hummus
Makes about a pint
Slightly adapted from Simply.Food
15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29
1 clove garlic – stock
2 tablespoons water – stock
1 tablespoon olive oil – stock
3 teaspoons tahini (sesame seed paste) – $4.79
2 teaspoons lime juice – $0.59
Freshly ground black pepper – stock
1/4 teaspoon salt – stock
1 tablespoons fresh chopped cilantro (optional) – $1.19
Grand total assuming well-stocked kitchen: $7.86
1.In the bowl of a food processor, combine all the ingredients except cilantro. Puree until smooth. Taste and adjust salt, if necessary.
2. Fold in the cilantro using a wooden spoon.
3. Serve with warm pita bread, chips, crudite or as a sandwich spread