This hummus just might be the answer to a few of your life’s questions.
What is missing in my child’s lunch? This hummus.
Can I serve vegetables and rice crackers at my Wedding? Yes, but only with this hummus.
How was your sleepover? We had the hummus.
Mommy, can we make somefing togetter? Yes, this hummus!
What else can you whip up that’s a hit for a school lunch, a wedding, a sleepover and 3 year old project?!
This past school year I’ve been experimenting with kid’s breakfasts and lunches that don’t include bread. And the only way for me to make a change like that is to own that I’m the one buying it. Hello. Sooooo, as an experiment I quit buying bread on a weekly basis. I like and need experiments. They aren’t necessarily permanent and they apply the perfect amount of pressure.
The buy-no-bread experiment? Not simple by any means. The easiest thing in the world is to make a sandwich, even if no one is really excited about another PBJ. On a busy day this December I needed kids lunches to-go and no bread was in site. I realized that I had all the ingredients for my friend Jen’s beloved roasted red pepper hummus and just about 10 minutes to spare. So I made it. And the children wept with joy. And this mom was so happy. The end. 😉
Truthfully though? Apples, vegetables and rice crackers were not going to fill ’em up and this hummus not only saved lunch but you might have thought I bought them cake by how happy they were.
And it really is this easy:
Squeeze a lemon.
Rinse the garbanzo beans.
Add a little of this and a pinch of that.
Plug your ears.
Whenever I look outside my normal circle of food, I make a new friend. It’s like bread talks too much and gets all the attention. Except if it makes you sick, a crusty warm baguette gets devoured long before anyone sees the cute little carrots sitting there. Unless of course this hummus is in the room.
Friends, meet the hummus. Hummus, meet the friends. And thank you, Jen, as always for sharing the good stuff!
|Roasted Red Pepper Hummus|| |
- ½ cup roasted red peppers
- 2 tablespoons of freshly squeezed lemon juice
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ tablespoon ground cumin
- ¼ cup tahini
- 1 15 oz can of garbanzo beans drained and rinsed
- 2 tablespoons of chopped cilantro
- In the bowl of a food processor, combine roasted peppers, lemon juice, salt, cayenne, cumin and tahini. Process until smooth. Add garbanzo beans a little at a time as you continue to process. I like some texture in mine but if you like it smooth continue to process to your liking. Add cilantro and process or pulse to combine.