Hummus is a perfect snack that is both nutritious and delicious! Hummus is a good source of protein (2 tablespoons contain 1.5 grams of protein). It is a low sodium and yummy treat that contains potassium and methionine (an amino acid that complements protein). When it is homemade, it is also gluten-free. This classic hummus recipe is simple to make and tastes great.
Hummus makes a wonderful snack for children (and adults too), because of its smooth texture and its mild taste. It also makes a great dip for veggies (read more about how I get my toddler to eat veggies here).
At our house, hummus is a staple and Hannah often demands it for breakfast, lunch and dinner (see her somewhat strange hummus breakfasts here). Actually, when she sees cans of chickpeas, she gets irate if we don’t start making a batch of hummus immediately! I have had several meltdowns relating to hummus (lack of hummus, more precisely) in the past few months. Don’t let that discourage you. Having such a nutritious snack is a win in my book!
Like most toddlers, Hannah loves to help me cook. We always gather the ingredients for our hummus recipe first. You’ll need chickpeas, tahini, oil, garlic, lemon juice and paprika. You can use whichever oil you would like. I prefer almond oil for its slightly nutty flavour, but olive oil works just as well.
Hannah loves to eat chickpeas, so we usually give her a little bowl to snack on while we are getting the ingredients together. This saves her from trying to stick her fingers in the food processor to grab some! We drain the rest of the chickpeas, rinse them and add them to the food processor.
Hannah is getting to be very adept at peeling garlic, which is my least favorite part of making hummus. We add a lot, because we are both big garlic fans. Beware, this recipe can give you garlic breath!
We add the tahini, which is sesame seed paste and can be found in the natural food section by the peanut butter, etc. Next came a few squirts of lemon juice and a pinch of paprika.
After the ingredients are added, it is time for Hannah’s favorite part, mixing! She loves to press the button on the food processor and watch all the ingredients combine together. We blend until smooth, adding more oil if the consistency is too thin.
Here is the finished product!
This makes quite a large batch, so we usually freeze half of it for later. I just pop it in a Ziploc freezer bag and squeeze the air out. It freezes nicely and is really tasty unthawed.
- 2 14 oz cans of chickpeas
- 2-4 garlic cloves
- juice of 2 lemons (approx. 1/2 cup of lemon juice)
- 4 Tbsp tahini (seasame seed paste)
- 4-6 Tbsp almond oil (or your preferred cooking oil)
- 1/4 tsp paprika
- Rinse and drain the chickpeas.
- Add all ingredients to the food processor.
- Blend until smooth, adding more almond oil as needed.
- Add more lemon juice or paprika as preferred.
There you have my homemade gluten-free hummus recipe. What are your little ones’ favorite healthy snacks? Comment below!