My son’s school loves to throw parties for the kids, and to ask parents to bring holiday-themed snacks. As St. Patrick's Day rolled around this year, they suggested we add green food dye to whatever food we planned to bring.
I created a recipe to disguise my healthy green "dye" (spinach) in a delicious, kid-friendly way. This Green Hummus Dip is a healthy variation on traditional hummus, and a gorgeous shade of green.
Green Hummus Dip
- 2 cups of chickpeas, cooked (if canned use a BPA-free brand)
- 1/4 cup tahini (sesame paste)
- 3/4 cup fresh baby spinach
- 1 clove garlic (increase to 2 for garlic lovers)
- 1/2 teaspoon cumin
- 2 tablespoons extra virgin olive oil
- 1/4 cup lemon juice
- 2-3 tablespoons water (if you use canned chickpeas, you can use the water from the can)
- 1/4 teaspoon cayenne or more (adjust down if your kids don’t enjoy hot pepper)
Add all ingredients to your food processor, and blend until very creamy. Adjust seasonings to taste, and add more water, a teaspoon at a time, to make the hummus creamier, if needed.
Serve with fresh pita chips, carrot sticks, or celery for a snack. To serve for lunch, wrap hummus in romaine lettuce or endive leaves, with a thin slice of red pepper.