Vegan Snacks to Make with Kids
Multiple veggies—dip hummus of choice
2 cloves garlic, roughly chopped
3 cans chickpeas—drained
½ C tahini
½ C lemon juice (this is strong for me—I use about ¼ cup)
½ C water + extra if needed
½ C extra virgin olive oil
1 ½ Tablespoons salt
In a food processor add garlic, chickpeas, tahini, and pulse a couple times. Scrape the sides of the bowl if needed. Puree until smooth, scraping down the sides if needed. When the mixture is smooth add olive oil and blend until well combined. Hummus should stay in an airtight container in the fridge.
From this base, you can make roasted garlic, fire roasted red pepper hummus, or a Greek hummus with minced green olives.
This recipe is per Chef Mark Anthony—Amazing Kitchen Concepts. www.ChefMarkAnthony.com