Hummus

Thank goodness for Hummus!

When Norah is having a few days where she really isn’t interested in food,  I always make a big batch of hummus.  9 times out of 10 she will happily eat a few tablespoons of the stuff.  She’ll use the cracker as a spoon rather than eating it, but the dip is where the fat is!

Everyone can enjoy it.

Hummus is great because you can really mix it up to suit everyone’s taste buds.  The kids actually like it quite pungent with garlic, cumin and smoked paprika.  I love it like this too so it makes it easy because I don’t have to adjust the recipe at all.  I know all the high fat stuff is delicious, but even good fat is not so good for my waist!  Once I’ve served out the hummus, I’ll usually add another tsp or 2 of oil to Norah’s plate.  Give it a bit of a mix and no one notices those sneaky calories.

Getting the veggies in.

Sometimes people ask me how to get the kids to eat more veggies.  I’m not going to lie, this is something I often struggle with myself.  Most of the time I will have to grate them down or puree them before adding them to a dish so the kids don’t even realise they’re there.

I have found though that adding veg sticks to their dips is encouraging them to have a go.  They might find them too crunchy, or only lick off the dip and leave the veg on the plate (or the floor), but they’re becoming more familiar with them.

I’m slowly learning that it’s completely normal for children to dislike or not even try some foods.  Getting them comfortable with different foods and building them up to eating them is a lot like teaching them any other skill.

We often expect children to eat their veggies during the last meal of the day,  when they are the most tired.  You don’t demand your child learn to tie their shoes just before they go to bed, so why should it be any different with trying new foods?

I’ve found that Hummus is great to add to a platter style lunch or an afternoon tea and the children can learn about their veggies when they’re not tired.

Print

Hummus

Delicious dip that the twins will happily eat with a spoon (no crackers needed).

Course Snack

Keyword Chickpeas, Dip, Hummus

Prep Time 5 minutes

Total Time 5 minutes

Servings 23 tbsp

Ingredients

• 70 g tahini 42.5g of fat
• 1 lemon
• 1 garlic clove
• 120 ml extra virgin olive oil 109.8g of fat
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 400 g chickpeas 5.6g of fat

Instructions

1. Blitz the tahini with the juice of the lemon until it forms a smooth paste.  You may need to scrape the sides down.

   

2. Add the garlic, extra virgin olive oil and the spices and blitz to combine.

3. Drain and rinse the chickpeas.  Add them to the bowl and blitz.  You will need to scrape down the side of the bowl a few times and move the chickpeas around to make sure the dip has a smooth texture.

   

4. Store in an air tight container in the fridge or freeze in individual portions and pop out as needed.

Recipe Notes

This make 23 tablespoon serves.  Each tablespoon is approximately 7g of fat.

I can’t even help myself.  I’ve made this batch while the kids are sleeping and I’m munching away on some Hummus dipped crackers while I type up the recipe for you.

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