Hummus Four Ways

Tip: Make the hummus a to-go treat! Put some hummus into a reusable container. Stand cut vegetables upright in the hummus and top with a lid. When you’re hungry, pull out your tasty treats.

• 1 lemon, cut in half
• 15-ounce can garbanzo beans, rinsed and drained
• 1/2 cup tahini (sesame-seed paste)
• 1/4 cup water
• 1/3 cup olive oil
• 1/2 teaspoon salt
• For olive hummus: 15 pitted Kalamata olives
• For pesto hummus: 3–4 tablespoons prepared pesto
• For feta-spinach hummus: 2 tablespoons feta cheese • 1/2 cup baby spinach with stems removed

1. Squeeze the lemon halves. Add the juice to a food processor or blender.

   

2. Add the garbanzo beans, tahini, water, olive oil, and salt in the food processor or blender. Adult: Blend each mixture until it is smooth and creamy.

   

3. For olive hummus: Repeat steps 1 and 2, then add the olives to the hummus.
4. For pesto hummus: Repeat steps 1 and 2, then add the pesto.
5. For feta-spinach hummus: Repeat steps 1 and 2, then add the feta and spinach.