Recipes to make with children: Hummus

Hummus is delicious, quick and easy to make if you have a food processor or blender, says Jenny Chandler. The ice cubes are the magic touch, making this the creamiest, smoothest hummus ever.

Ingredients

• 4 servings
• 1 x 400g can of chickpeas or 300g home-cooked chickpeas
• juice of 1 lemon
• 2 garlic cloves, peeled and crushed
• 4 tbsp extra-virgin olive oil
• 2 tbsp tahini (sesame paste)
• 2 tbsp water and 2 ice cubes
• a pinch of salt

Method

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

• Pour the chickpeas into a sieve set over a bowl, straining off the gloopy cooking juices.
• Put the chickpeas into a processor or blender along with the lemon juice, garlic and olive oil. Give the tahini a good stir and then add that, too, with the water and ice cubes.
• Whizz until the mixture is really smooth and the ice has completely melted. Taste and season with a good pinch of salt.
• The hummus will keep in the fridge for 4 days in a jar or covered bowl.

Taken from Green Kids Cook: Simple, delicious recipes & top tips by Jenny Chandler, published by Pavilion at £14.99. To buy from The Week Bookshop for £11.99, call 020-3176 3835 or visit theweekbookshop.co.uk