This delicious lunchbox idea is great for both young and old. It might be difficult to believe but most kids love the taste of hummus. Once again it is important to make the food as interesting and beautiful as possible.
Hummus originated in the Middle East. It is very easy to make and tastes delicious every time. You can dip almost anything into hummus, it all depends on your taste. Feel free to change the contents of the lunch boxes as you see fit.
This lunchbox contains:
- Pita bread, tortillas or naan bread
- Olives (optional)
- Baby tomatoes
How to make Hummus:
Yields about 2 cups
- 1 tin Chickpeas (roughly 2 cups)
- 3 tbsp Olive oil
- 3 tbsp Tahini
- 1 1/2 tbsp Lemon juice
- 1 small clove Garlic, roughly chopped
- 1tsp Salt
- 1/2 tsp ground black Pepper
- Strain the chickpeas and rinse under cool running water.
- Combine all the above ingredients into a food processor.
- Pulse until smooth. Remember to stop and scrape the hummus from the sides as larger pieces may get stuck.
- Do a taste test and add more seasoning if needed.
- If your hummus is stiff, add a bit more lemon juice or olive oil.
- Place into serving dish.
- Serve with pita bread, raw vegetables or nachos.
- To make your hummus smoother, pinch the skins off each pea.
- Hummus can keep in the fridge, in an airtight container for up to 7 days.
Changing it up. How to make different variations:
Variation #1 – Spicy
Add 1-3 tsp of spices like cumin, sumac, harissa or smoked paprika. Always taste as you go.
Variation #2 – Pomegranate
Drizzle in a small amount of pomegranate syrup. Taste as you go.
Variation #3 – Roast vegetable
For a roasted vegetable hummus, add an additional 1 cup of roasted vegetables (eggplant, zucchini, bell peppers, etc) to the processor.
Variation #4 – Olives
For an olive hummus, fold in chopped olives after you have removed the hummus from the processor.
Variation #5- Nuts
Add some toasted walnuts, pine nuts or almonds to the food processor for a more nutty hummus.
Variation #6 – Lemon
Add 1/4 cup preserved lemons to the processor.
Source: The Kitchn .com