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slug Created with Sketch. Recipes Hummus Four Ways

Hummus Four Ways

Tip: Make the hummus a to-go treat! Put some hummus into a reusable container. Stand cut vegetables upright in the hummus and top with a lid. When you’re hungry, pull out your tasty treats.

What You’ll Need
  • 1 lemon, cut in half
  • 15-ounce can garbanzo beans, rinsed and drained
  • 1/2 cup tahini (sesame-seed paste)
  • 1/4 cup water
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • For olive hummus: 15 pitted Kalamata olives
  • For pesto hummus: 3–4 tablespoons prepared pesto
  • For feta-spinach hummus: 2 tablespoons feta cheese • 1/2 cup baby spinach with stems removed
What to Do
  1. Squeeze the lemon halves. Add the juice to a food processor or blender.


  2. Add the garbanzo beans, tahini, water, olive oil, and salt in the food processor or blender. Adult: Blend each mixture until it is smooth and creamy.


  3. For olive hummus: Repeat steps 1 and 2, then add the olives to the hummus.
  4. For pesto hummus: Repeat steps 1 and 2, then add the pesto.
  5. For feta-spinach hummus: Repeat steps 1 and 2, then add the feta and spinach.


Art by: Hannah Scherba | Photos by: Guy Cali Associates, Inc.

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