Sunshine Hummus

We love hummus, in all shapes and sizes.  Recently we signed up to bring a dish to share for Family Fun Night at Bebe B's preschool.  We were assigned the nut-free protein group so hummus was the perfect solution!  I created Sunshine Hummus and Pesto Party Hummus (a recipe I'll be sharing this week).  Bebe B named both of these recipes and I think she did an awesome job.  We served them with celery sticks, eight grain pretzels and broccoli pops (broccoli florets stuck on paper straws).  I love this recipe because its bright and warm and the taste is light and fresh.

Sunshine Hummus - 11 Months +

1 (15 oz) cans Chickpeas
1 small Yellow Pepper (mild)
1/4 cup Olive Oil
½ tsp Turmeric
¼ tsp ground Cardamom
1 clove Garlic
1 tsp Sea Salt
Juice from ½ a small Lemon
Juice from ½ a small Orange

Roast the pepper in a 350 oven or toaster oven for about 5 minutes, allow to cool for 10 minutes.  Warm in a small sauce pan olive oil, turmeric and cardamom for a few minutes on low heat. Add the cooled yellow pepper and the rest of the ingredients and begin to blend, stream in the spiced oil till a creamy consistency is reached and the hummus is well mixed.  This recipe will keep in the refrigerator for 3 days and for 3 months in the freezer.  A bright and creamy dip for veggies or pretzels!


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