Recipe by Cris Comerford, White House Executive Chef
This lemony hummus is protein-packed and easy to make, and it’s an ingredient in two of the other recipes—but you could also just pack it up in your lunchbox with some raw veggies and whole-grain crackers for dipping.
- 1 16-ounce can chickpeas, drained in a colander and rinsed with cold water
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- Juice and grated zest of 1 scrubbed lemon or ¼ cup lemon juice
- 3 tablespoons cold water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon harissa
- Wash your hands with soap and water, then gather all ingredients and put them on a clean counter.
- With the help of your adult, carefully put the steel blade in the food processor. Add the chickpeas and garlic and turn the processor on. Process until the beans start to break apart and the garlic gets chopped
- Add the oil and lemon juice and zest and process again. Add the water, 1 tablespoon at a time, until the hummus reaches the consistency you like. Add the salt and pepper (and harissa) and process until completely smooth.
- Cover and refrigerate at least 1 hour and up to 3 days.
Harissa is a very spicy chili paste from North Africa. You can sometimes find it in a tube in the international-foods section of the supermarket.
Recipe provided by USDA MyPlate Kids Partner Group member: Chop Chop