This summer humus has the fresh tastes of lemon and basil. We recently tested it at one of our Kids Summer Cooking Camps and it was a hit. For those youngsters new to hummus the fresh lemony taste is a great food chain to a familiar flavor (most kids LOVE lemonade). We found that even adult hummus fans were pleasantly surprised by the fresh summery taste of this recipe.
For hummus, canned chickpeas (or garbanzo beans) have a better texture than the dried cooked version. My favorite brand of canned beans is “Eden Organic” Their company makes beans in cans without BPA in the lining. BPA (Bisphenol-A) is a chemical found in the lining of most canned foods and has been associated with harmful health effects, including being hormone modulator known to promote obesity. I also like their beans because there is no added salt.
1 15 ounce can
chickpeas, drained with liquid reserved
(this can be omitted if sesame allergy is a concern)
this can be omitted if sesame allergy is a concern
Blend all ingredients (except the liquid from the beans) in a blender until smooth. Use 1/2 to 1 cup of liquid to adjust the consistency of the hummus to the preferred consistency. Garnish with basil and olive oil and serve with your favorite fresh vegetables.
Hummus makes a great second stage baby food. At my recent baby food class many of the babies even tried this recipe. Give a brand new eater a taste on a baby spoon, and for a baby starting finger foods, spread hummus on toast and cut into small bite-sized pieces. For the newest eaters grab a portion for baby and then add the salt to taste for the rest of the family.