Kids Recipe Challenge winning recipe 2011 – 3rd place
Category: After school snacks, grades 4-6
Natalie from Windsor says kids will love the taste of her favourite dip.
This versatile hummus is perfect to dip into with vegetables or crackers but also works well as a spread on wraps.
Preparation Time: 10 minutes
Serving Size: 2 Tbsp (25 mL)
Makes: 3 cups (750 mL)
- If you like your hummus tangy (sour), add more lemon juice.
- You can also use a mortar and pestle for a chunky hummus.
- Put leftovers away within 2 hours or sooner if they are in a warm location. Keep stored in the fridge.
Ingredients
|
| Lemon |
1 Tbsp (15 mL) juice |
| Onion |
1/4 cup (50 mL) |
| Romano beans, drained and rinsed |
2 cans, 19 oz (540 mL) each
|
| Canola oil |
1/3 cup (75 mL)
|
| Pepper |
1/4 tsp (1 mL)
|
Directions
1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
2. Gently rinse lemon and onion under cool running water. Cut the lemon in half; juice half and save the other half for another use. Chop the onion and set aside.
3. In a food processor, puree beans with oil, lemon juice and pepper.
4. Pulse in onion until well combined.
5. Transfer into a bowl to serve. Serve with freshly rinsed and cut up vegetables or wholegrain crackers.
Nutrition Information per serving:
Calories: 61 kcal
Protein: 2 g
Fat: 3 g
Carbohydrate: 6 g
Fibre: 2 g
Sodium: 136 mg
Last Update – April 2, 2024