Hummus
Your child is much more likely to eat apples, celery or carrots at lunch if you include a dip such as this hummus. Add some pita triangles for dipping too.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 37 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 44 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
| folate | 3% |
-
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) tahini
2 cloves garlic, chopped
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
Preparation:
In food processor, purée chickpeas. Add lemon juice, olive oil, tahini, garlic, cumin, salt and pepper; blend, adding a little water to thin if desired. Scrape into serving bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
Source
Eat Right For Life: Spring 2004
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