I love hummus . I think I pretty much eat my body weight in the stuff each week. And lucky for me my kids like it too. I try to make it homemade as much as possible to get away from any preservatives that can be in the store-bought varieties and because I can sneak in a few power foods without the kids even knowing it.
It’s super easy and cheap to make and thanks to a fantastic tip from one of my favourite bloggers, Deb Perlman over at Smitten Kitchen, I think unlocked the key to the most nutrient dense, fluffy and amazingly delicious hummus ever made!
Deb recently posted a tip for making hummus “ethereally smooth” and her secret is that she peels each and every little chickpea before blending them. So I used my usual kid-friendly hummus recipe and tried the extra step suggested by Deb and I have to admit it was pretty darn light and smooth!
However- did I want to shoot myself half way through peeling those chickpeas? Ummm YES! So if you are ok with moderately smooth hummus vs ethereally smooth then by all means skip that step and make the recipe with whole chickpeas.
If you are going to eat this at home and nut allergies are not a factor then make it as is with the raw cashews. If it’s going to school – skip the cashews and simply add ½ to 1 cup more chickpeas.
Hummus makes a great protein-packed lunch. I usually send it in one section of the kids lunchbox alongside some sliced pita bread and veggies for dipping. It’s also great tucked into a wrap with sliced veggies and lettuce or with rice crackers or chips.
So give it a whirl and see if your kids enjoy this lunchbox delight. Because this nutrient-dense spread is a winner…whether you peel your chickpeas or not!
3/4 cup raw cashews
3 tbsp freshly squeezed lemon juice
1 1/2 cups rinsed and drained chickpeas * (see note below re: peeling if desired)
1 clove garlic
1 tbsp tahini
3 tbsp extra virgin olive oil
1 tsp sea salt
1 tbsp nutritional yeast flakes
5-6 tbsp water (to thin as desired)
In a food processor, combine cashews and lemon juice and puree until almost smooth. Add remaining ingredients except water and puree again until smooth, adding water as desired to thin hummus. Scrape down sides of bowl as needed. Season to taste with additional salt.
*If you want to try peeling your chickpeas to experience a smoother hummus texture, simply drain and rinse your cooked chickpeas and place them in a bowl. Using your fingers, simply pop the skins off and discard. Some skins come off easier than others but generally the are shed quite easily.
P.S. I have been coveting the Deb Perlman’s new Smitten Kitchen Cookbook at Chapters. It’s going to be my next cookbook purchase. Has anyone bought it yet? Comment below and let me know what it’s like!