THE PULSE

Delicious and healthy, hummus is a classic Middle Eastern dip made using chickpeas. It’s full of nutrients and makes a perfect summer snack or meal when served with pita or fresh veggies for dipping (carrots, bell peppers, cucumbers and celery are great—or you can even use roasted veggies).

Instead of adding a prepackaged hummus to your grocery list, give making homemade hummus a try. Not only is it a fun activity for you and your kids, it also lets you know exactly what goes into your recipe; some store-bought hummus is made with bad-for-you cooking oils or contain sneaky ingredients you might not think to look for. Plus, you have the chance to experiment and make it even yummier (maybe you add extra garlic or additional spices) or healthier (cooked carrots or spinach leaves blend in nicely!) than store-bought.

A food processor will help you get the smoothest consistency, but you could also use a blender, potato masher or immersion blender. This healthy summer recipe makes about six servings – about 1.5 cups!

What you need:

• 1/4 cup tahini
• 1 garlic clove, minced
• Juice from 1 large lemon
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 2 to 4 tbsp very cold water (our trick for fluffy, creamy hummus!)
• 1 (15-ounce) can organic chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• Salt (to taste)

What you do:

• Combine the first six ingredients (tahini, garlic, lemon juice, oil, cumin, water) in the food processor. Puree until smooth, about 1 minute. Use a rubber spatula to scrape the sides and blend for 30 more seconds.
• Add the chickpeas. Puree for 3-4 minutes, pausing the food processor halfway through to scrape down the sides with your spatula. If the hummus is too thick, add another tablespoon or two of water.
• Taste and season with salt to your liking. You can also add a little extra cumin or lemon juice if desired!
• Serve immediately. Store leftovers in an airtight container in the fridge for up to 5 days.