Hummus Recipe Round-up

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I have said it before and I’ll say it again…kids love to dip!  It’s amazing how they will gobble up even the scariest vegetables {like broccoli and celery} if they have something to dip it in.  Hummus is one of my favorite dips for kids because it’s packed full of protein.  I have rounded up some of my favorite hummus recipes to share with you today.  Easy, healthy and have been known to get even the pickiest eater to munch on a veggie or two.

 

Cranberry Hummus
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Ingredients:
  • 1/2 cup whole berry cranberry sauce (canned or homemade)
  • 1 can white northern beans (no salt added)
  • 1/4 cup olive oil
  • 1 tbsp chopped green onion
  • 1 tsp orange juice
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1 glove garlic, minced
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 cup sliced almonds (optional)
Drain off some of the liquid in the cranberry sauce (if necessary) by pouring it into a mesh strainer.  Next add the cranberry sauce and the rest of the ingredients to a food processor.  Puree till a smooth and creamy texture is reached.  This is a sweet and savory dip perfect for veggies, pretzels and crackers.  Also makes a great spread on sandwiches.
Sunshine Hummus 
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Ingredients:

  • 1 (15 oz) cans Chickpeas
  • 1 small Yellow Pepper (mild)
  • 1/4 cup Olive Oil
  • ½ tsp Turmeric
  • ¼ tsp ground Cardamom
  • 1 clove Garlic
  • 1 tsp Sea Salt
  • Juice from ½ a small Lemon
  • Juice from ½ a small Orange
Roast the pepper in a 350 oven or toaster oven for about 5 minutes, allow to cool for 10 minutes.  Warm in a small sauce pan olive oil, turmeric and cardamom for a few minutes on low heat. Add the cooled yellow pepper and the rest of the ingredients and begin to blend, stream in the spiced oil till a creamy consistency is reached and the hummus is well mixed.  This recipe will keep in the refrigerator for 3 days and for 3 months in the freezer.  A bright and creamy dip for veggies or pretzels!
HeartBEET Hummus
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Ingredients:
  •   large Beet
  • 1 (15 Oz) Can White Northern Beans
  • 1/4 Cup Olive Oil or Sunflower Oil
  • 1/2 tsp Salt
  • 2 tsp lemon juice
  • 2 tsp lime juice
  • 1 small clove garlic (minced or chopped)
  • 1/2 tsp nutmeg
         This recipe will mostly need to be done by adults or older children (8+) but kids can still get involved in helping with measuring or pressing the button on the food processor.  Kids always adore how this turns out bright pink!  Preheat the oven to 400 degrees. Rinse the beans and set aside (this will help reduce their gassiness) Wash the beet well and place on a baking sheet (I suggest covering it in foil – beets stain). Bake for 50-60 minutes.  The beet should be tender so it will puree easily. Depending on the size of the beet cooking time will vary.  I usually make more than one beet at a time to puree for other recipes.  Remove skin off of the beet, Sometimes a knife or vegetable peeler is the easiest way to get the skin off.  Place all the ingredients in a food processor and puree until smooth.  Serve room temperature.  Can be stored in the fridge for up to 5 days or frozen for up to 3 months.  This makes a great dip as well as a great sauce for veggie pizza.
Pesto Party Hummus
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Ingredients:
1 (15 oz) can Navy Beans (no salt added)
1/3 cup fresh Basil
1/3 cup fresh Spinach
2 tbsp fresh Goat Cheese
1 clove Garlic
1 tsp Sea Salt
Juice from ½ a small Lemon
2-3 tbsp Olive Oil
Add all of the ingredients (except Olive Oil) to a food processor and begin to blend, stream in the oil till a creamy consistency is reached and the hummus is well mixed.  This recipe will keep in the refrigerator for 3 days and for 3 months in the freezer.  A creamy and fresh dip for veggies or pretzels!
Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out yummysprout.com. Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.

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