Creamy Hummus

Recipe by: Jessica Diamond, MPH, RDN

Prep Time:5

Cook Time:5

Yield:

1 15- ounce can or jar of chickpeas or 1.5 cups dried chickpeas (save aquafaba or chickpea juice on the side)
1/4 cup tahini
1/4 cup lemon juice
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cumin

Kid Tip:

Let your kid dump in all of the ingredients and press the button to turn on the food processor. It's the perfect recipe for beginner chefs!

For babies under 12 months who are eating solids, omit the salt.

Place the drained chickpeas (saving the aquafaba or liquid on the side for later use) in a food processor and add in the the olive oil, baking soda, lemon juice, tahini, garlic, salt, and cumin.
Pulse the mixture until it is fairly smooth. If it's too dry – add the aquafaba (juice from the drained chickpeas) 1 tablespoon at a time until you've reached your desired consistency.
Taste and adjust salt, cumin, lemon, or garlic to your liking.
Serve with toast, pita, or vegetables. Enjoy!