• Iris Windsor

It's Snack Time! Hummus 3 Ways


There is always a need for snacks when there are children to feed. Not only does homemade hummus taste better, but it is better for them because it contains absolutely no preservatives and you know exactly what you have put in it.


Give this recipe a try and leave it in the fridge for after-school snacks or package it up for a healthy lunchtime school snack.


TRADITIONAL HUMMUS

  • 1 tin no-added-salt chickpeas, drained and rinsed

  • 1/3 cup extra virgin olive oil

  • 1/4 cup water

  • juice of 1/2 lemon

  • 1 tbs tahini

  • 1 clove garlic, crushed

  • pepper, to taste

PUMPKIN HUMMUS

  • 1 quantity of traditional hummus ingredients

  • 1/2 small butternut pumpkin (450g), peeled and cubed

  • 1/2 tsp cinnamon

BEETROOT HUMMUS

  • 1 quantity of traditional hummus ingredients

  • 425g can baby beetroots, drained

  • 1/2 tsp garam masala

  • 1/4 cup water

METHOD

  • 1. make the traditional hummus, combine all ingredients in a food processor, and blitz to desired consistency.

  • 2. For the pumpkin hummus, preheat oven to 200°C and line a baking tray with baking paper. Add pumpkin and a drizzle of extra virgin olive oil. Bake for 30 minutes. Combine traditional hummus ingredients, pumpkin, and cinnamon in a food processor and blitz to desired consistency.

  • 3. To make beetroot hummus, combine all ingredients in a food processor and blitz to desired consistency

  • 4. Serve your hummus of choice with vegetable sticks and/or wholemeal pita bread.

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you


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