Hommus is such a versatile dip and it’s easy to incorporate it into your child’s lunch box. Use it as a dip with crackers for recess or as a spread on sandwiches/wraps for lunch. It’s also a great dip for an after school snack with rice cakes, crackers, carrot and celery sticks. The best bit is that it is so easy to make, you’ll never need to buy it again.
We made this dip for the kids at Cambewarra Public School as part of The Real Food Lunchbox Project. We added 1 tablespoon of Natural Greek Yoghurt to tone down the flavour a little.
- 400g can chickpeas
- 2 tablespoons lemon juice (fresh preferably)
- 1 clove garlic crushed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons water
- Drain and wash chickpeas until water runs clear.
- Place all ingredients in your food processor and blend until your desired consistency (ie. smooth and creamy or a little bit chunky).
- Now adjust to taste. Add a little salt and pepper. Add a little extra olive oil if you’d like it less dry, a little more tahini if you want more of the sesame flavour or a little more lemon juice if you’d like the tang a bit stronger.