Kid Friendly Recipes
Summer Lunches: The Perfect Picnic Includes Hummus
During the school year I become accustomed to packing. Daily packing. And with that packing came plenty of planning. We're talking about lunches, of course, of the school variety. Here in the midst of the summer sun, however, the days of sending my kids off to school seem like tales of myths, and instead, at 11:30 a.m. every day I'm faced with actually making lunch for the four of them.
For us, the summer mornings are spent with quiet activities, and the summer afternoons are spent in the pool. Though some summer mornings, the kids sneak out the door and start splashing long before I know what to do about it, and so lunch is served al fresco, the sun drying their backs as they stand in puddles of water, towels in piles on the grass.
For easy entertaining, I like to eat simple foods that can be gobbled, but are still healthy and providing nourishment to active little bodies, and my go-to fare is generally finger food. Fresh fruit and small bites that are easy to be popped in your mouth in minutes. Pita and hummus makes a great lunch, and sometimes we'll even roll it together with fresh zucchini sticks from the garden.
3 cans (14.5ounces) garbanzo beans (chickpeas), drained and rinsed (liquid reserved)
1/3 cup tahini
3 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper
In a food processor, blend together garbanzo beans, tahini, garlic, and lemon juice. Mix until it starts to look smooth. Add in reserved bean water by the tablespoon until a smooth consistency is reached, using no more than 5 tablespoons. When the desired consistency is achieved, blend in the olive oil. Stir in salt and pepper to taste.
Serve immediately or keep refrigerated in an airtight container until ready to serve up to 3 days.