A child friendly hummus recipe served with crudites. Super quick and easy to make. Perfect as a snack or for summer picnics!
Quick and easy to make, cheap and super nutritious; hummus is one of my most favourite dips and something I always to try to have on hand in the fridge.
Although there is nothing wrong with store bought hummus (most hummus sold in UK shops is very fresh and contains nothing nasty) it really is so simple and so cheap to make your own.
There are a gazillion hummus recipes online and some get really creative with the ingredients they use.
This recipe is very basic, which I like as it means that when I want to whip up a batch of hummus I usually have all the ingredients at home already.
I’ve also adapted my recipe to make it child friendly. I love hummus with lots of tahini but it is quite strong and tahini-laden hummus can be a little off-putting to young palates.
I have therefore kept my recipe to only 1 teaspoon of tahini but feel free to increase this if you like.
As snacks go, hummus is pretty darn healthy!
Chickpeas are packed full of protein, fibre and potassium and combined with some raw veg for dipping, it makes a fantastic snack or addition to your summer picnic.
How Else Can I Use This Child Friendly Hummus?
This hummus is so versatile and as well as for dipping you could use it for:
- Use it as a spread for sandwiches, pitta bread or on crackers
- Try it as an alternative to tomato sauce on a pizza base
- As a salad dressing
- Vegan Mayo
You might be thinking “there’s no way my fussy eater is going to eat hummus” but go on, give it a try.
They might just surprise you! Presentation is key when it comes to enticing children to try new foods and serving the hummus and all those colourful crudites in little individual jars may just spark their imagination enough to at least taste it.Print
A child friendly hummus recipe served with crudites. Super quick and easy to make! Perfect as a snack or for summer picnics.
- 1 can (400g / 14oz) cooked chickpeas [retain the liquid from the can]
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp tahini
- 1 garlic clove, crushed
- optional to decorate: more chickpeas, paprika and fresh herbs
- Put all the ingredients except the olive oil in a blender and blitz until smooth. Drizzle in the oil a little at a time until and continue to blend until it has all combined.
- If the hummus seems to be too thick add a little of the retained chickpea liquid from the can.
- Serve with crudites such as carrots, cucumber, peppers, celery and sugar snap peas.
This hummus can be kept in a container or covered bowl in the fridge for up to 5 days. It can also be frozen for up to 1 month.