Homemade Hummus


Hummus is easy to make,
packed with nutrients and has a smooth, nutty flavor your whole family will
love. There are so many ways to serve it: as a delicious dip with veggies like
red bell pepper, carrot and cucumber or as a great sandwich to pack in your
child’s lunchbox. Simply spread on pita bread and stuff with lettuce and
roasted veggies. For babies over 10 months, hummus makes a wonderful finger
food when spread on lightly toasted strips of bread like spelt, kamut or whole
wheat bread. For variety, try blending a little roasted red pepper or eggplant
into the hummus. Blend in 1-2 cloves of garlic for a spicier, more traditional
Mediterranean flavor. —

Serves 4

1 1/2 cups pre-cooked chickpeas, drained and rinsed
1 tsp kosher or
coarse sea salt
1/4 cup tahini or
extra virgin olive oil
3 tbsp freshly
squeezed lemon juice (about 1 lemon)
2 tbsp of
purified water
2 cloves of garlic (optional)

*Place ingredients into a food processor and pulse until smooth and creamy. Scrape
the sides of the bowl with a spoon or spatula in between pulses.
*Serve or store.
*Hummus can be stored in an
air tight container for up to 5 days in the refrigerator.

-Liza Huber, Author and Founder of Sage Spoonfuls