Hummus dip and crackers for kids
- 200 g canned chickpeas
- 1/4 cup tahini
- 2 tbs olive oil
- 2 garlic clove (crushed)
- 1 lemon (small, juiced)
- 1/2 tsp ground cumin
- 4 sheet lavash bread
- 4 tsp olive oil
Place all hummus ingredients into a tall container and using a stick blender, whizz until a smooth consistency.
Transfer to a serving dish or keep in an airtight container in the fridge for up to five days.
To make crackers: Preheat oven to 180°C (160°C fan-forced). Slice lavash bread or wrap bread into triangle shapes.
Transfer to a bowl, drizzle with olive oil and lightly season with salt, making sure each triangle of bead is well covered. Spread out onto a lined baking tray and bake for 10 minutes, then remove, turn and bake for a further 10 minutes.
Cool before serving.
- Hummus pairs well with fresh cut veggie sticks, rice cakes, corn chips and crackers as well as spread onto toast, sandwiches, burgers and steak sandwiches or even dolloped on top of a wintry soup.
- This recipe is nut-free, dairy-free, gluten-free, easy to make and versatile so it’s pretty much always in my fridge.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.