We are constantly on the hunt for fun, healthy foods that our kids will enjoy that are easy to make and stay fresh in the fridge for more than a couple of days. I also always have an eye toward school lunches, because, in my estimation, I have approximately 5,000 school lunches to pack in my future (the horror…).
My kids love hummus. LOVE IT. And, when we left Brooklyn for Philly almost 2 years ago, our access to the best hummus on the planet from Sahadi’s on Atlantic Avenue became much more limited, although we do make pilgrimages when we can. No longer is it the early days of my courtship with my husband when we would slip under the gate just after closing time, hug Uncle Charlie and forage for our dinner at the deli counter, but we do ok.
Since hummus is a mainstay of the family business, the idea of making my own hummus at home as always felt a little bit like blasphemy, almost a betrayal to The Family. But, last weekend after a prolonged absence of Sahadi’s hummus in our fridge, I decided to take matters into my own hands. While the result wasn’t anywhere near that garlicky, creamy, tahini-riffic, gorgeously whipped hummus from Brooklyn, it was really yummy. Different, but yummy. Once I resigned myself to the fact that my hummus will never be as good as what’s created in the back kitchen at Sahadi’s, I felt freer to experiment.
First, hummus is so easy to make, it’s almost silly. Throw a bunch of ingredients into a food processor flip the switch and – voila! – a healthy, garlicky, sesame snack, the perfect pairing with veggies or pita and easily packed in a school lunch.
Here’s the recipe, modified from a few sources and then with a little added flair of my own.
- 2 cans organic chick peas (we like the ones from Trader Joe’s because they’re so reasonably priced)
- 3 tablespoons tahini
- 5-6 cloves of fresh garlic, smashed (I loooooove garlic, so this is ALOT of garlic for this recipe; feel free to cut back)
- Juice of 3 lemons (vary to taste)
- 3 tablespoons olive oil
- 3 tablespoons water (or more, depending on your desired consistency)
- 2 tablespoons creamy, organic, no salt peanut butter; optional (here’s where I just threw caution to the wind and made it my own. Peanut butter in hummus? Why not?!?! But please don’t tell Uncle Charlie.)
- Salt & cumin to taste
Directions: Throw everything into the food processor (we love our Ninja Professional with the food processor attachment) and blend until you get the consistency you’re looking for.
Disclaimer: This recipe is really just a guide. I encourage you to make it your own, and incorporate flavors that you and your family love. The chick peas and tahini are non-negotiable, of course, but experiment until you find the combinations that work for you. Enjoy!
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Mollie Michel, a former Brooklynite, is now a South Philly resident and a Philadelphia public school parent. A recovering non-profit professional, Mollie is also an experienced birth doula, Certified Lactation Counselor, and the mom of two awesome girls and a sweet pit bull named Princess Cleopatra. In her spare time, she is usually trying to figure out how Pinterest works, training for a(nother) half-marathon with her dog at her side, or simply trying to keep up with her increasingly wily daughters.