Topic —  Snacks,

Yummus Hummus

March 29, 2011
Sarah Morgenstern

When I was a kid, my mom went through a stage where she made her own yogurt, which seemed like a very exotic thing to do to us kids. The outcome was less exotic however, as the plain yogurt that ensued was flavourless (to us) and so we refused to eat it. She didn’t mind—all the more for her.

Her next ‘make it at home’ exotic endeavour was hummus, and that was more successful. My brother, sister and I enjoyed the creamy mixture of chickpeas, tahini (sesame seed paste), lemon juice, garlic and oil and it was my first introduction to Middle Eastern cuisine, one which I still enjoy to this day.

High in iron, protein and Vitamin C, hummus can now be found in supermarkets everywhere and comes in a variety of flavours such as spicy, edamame and roasted red pepper. My kids and I are big fans of the Fontaine Sante Original Hummus, but we’re told by some of our foodie SavvyMom colleagues that if you have a food processor or a blender, you can whip up a homemade version (just like my mom used to do) in no time. The nice thing about making your own is that you can add your favourite ingredients for a personal touch—spinach, arugula, red pepper or even top it with chopped tomatoes.

Hummus makes a great after-school snack or an addition to the lunchbox if you have something crunchy to dip into it (crackers and raw veggies top the list). We also recommend it as a spread on sandwiches—it’s a healthier alternative to mayo. 

Homemade Hummus

You’ll Need

• 2 cups canned, rinsed and drained chickpeas
• 3 garlic cloves (or less, to taste)
• ¼ cup olive oil
• ¼ cup tahini (or to taste)
• 1 Tbsp lemon juice (or more to taste)

Prep and Cook

1. Add all ingredients to the blender or food processor and blend until smooth. To create a texture and flavour to your family’s liking, start with a small spoonful of tahini and only a little olive oil, lemon juice and garlic, and adjust to taste. The more olive oil and lemon juice you use, the creamier and more liquid the dip will be.
2. Once you have mastered the basic version, you can experiment with other seasonings such as curry powder. To add additional vegetables such as roasted red pepper, pumpkin or sundried tomatoes, purée them in equal parts with the chickpea mixture.
3. Serve with veggies, pita chips or crackers.

Post a Comment

Comments are moderated, and will not appear on this blog until the author has approved them.

name email location notify me of follow-up comments?	submit the word you see below

Our Commenting Policy

Manners are important to moms. So it won’t surprise you that at SavvyMom Media we try our best to keep the discussion respectful. While we hope you will share your thoughts in the comments, we ask that you keep it clean. Please avoid all profanity, derogatory terms, advertising/spam, and unsubstantiated personal attacks. If you see a comment that you feel is abusive, please .(JavaScript must be enabled to view this email address).

We promise not to delete your comments unless they violate these terms, though we sincerely hope we won’t have to make that decision. For more detail on our commenting policy and procedures, please see our complete Community Guidelines