supereasy hummus

One of the first foods I gave my kids after they journeyed through a rainbow of fruit and veggie purees was hummus. Its creamy texture and vibrant flavor were an eye-opening pleasure for them both, especially after the simplicity of their first foods.

You can always find hummus in my fridge. For starters, it’s easy to make and stays fresh for more than a week, so I never have to worry about having a healthful protein that I know my kids love on hand (that being said, it’s usually all gone before the week is up).

Makes 1½ cups

One 15-ounce can chickpeas (garbanzo beans), drained and rinsed

1 garlic clove

2 tablespoons tahini

3 tablespoons lemon juice

1 teaspoon salt

⅓ cup olive oil

1. Place the chickpeas, garlic, tahini, lemon juice, and salt in a food processor and pulse to combine.

2. Add the olive oil and continue to pulse until smooth and creamy.

TIP: Tahini is a sesame seed paste that can be found at your local grocery, usually near the peanut butter or in the kosher aisle.