By Kim, DESIGN + LIFE + KIDS
My daughter has a hummus addiction. She would have it for lunch, dinner and a snack in between if we allowed it. She’s five now and all this time we’ve never made it before. Crazy, right? If you’ve ever considered making it at home, I strongly recommend it. It’s quick, easy and tastes so much better when made with a little one you love. We’ve been enjoying this recipe with salty Kale Spinach chips, on sandwiches and as a late night snack with crispy raw veggies. Here’s what we mixed up:
2-4 cloves of garlic
2/3 cup Stonyfield Greek Yogurt
2 tbsp tahini
3 1/2 cups (one can) of garbanzo beans
salt + pepper to taste
extra virgin olive oil
sesame seeds (optional)
1. Preheat oven to 375 degrees. Place garlic cloves, olive oil and a sprinkle of salt and pepper onto a piece of tin foil. Wrap up into a tight, small pouch and roast for 45-60 minutes.
2. In a blender or food processor, mix beans, yogurt, garlic and tahini. For a thinner consistency add a teaspoon of water.
3. Add salt and pepper to taste.
4. Spoon into a bowl, then top with extra virgin olive oil and sesame seeds.
5. Plate with your favorite raw vegetable or chips.
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