Hummus is one of those staples that’s so easy to pick up at the store—but with a few minutes of your time (like 5), you can make a version that tastes a whole lot better yourself. And, if there’s a nut or seed allergy in your house, you’ll love this idea for a more allergy-friendly option that’s still super creamy.
The other day I told L that I was going to make hummus for lunch. She made me promise that it would taste like the hummus she has at preschool, which I quite honestly have never tasted but which I assume is on the more mild side. I did my best to blend this batch up smoothly and to keep the seasonings in check and my girl happily ate her whole serving (shown here on a Replay Recycled plate) with crackers.
I totally get why she wanted the hummus that was familiar to her—because she knows that she likes it. And we run into this often at our house, where she wants something exactly the way she had it before. But since that’s not always possible (because let’s face it, I often don’t remember exactly what I did when making a meal!), I try to keep things mostly consistent while still working in some variety. Example: Our red pasta sauce almost always tastes similar but we have different kinds of noodles. Oatmeal is usually pretty basic (and often has raisins) but sometimes we stir in some peanut butter or applesauce.
Hummus may or may not be exactly the same from batch to batch, but I try to keep the flavors to the ones that she expects. This means that I go easy on the garlic and I sometimes trade plain Greek yogurt in for tahini, which has a more mild flavor and it results in a super creamy hummus. I also like that it adds a bit more protein, which is helpful on any day, but particularly during the holidays when we might all be eating a bit more sugar that could stand to be balanced out.
This recipe is made entirely in the food processor and it lasts for 3-5 days in the fridge, which means that you can make it on the weekend and enjoy it throughout the week. It’s good with crackers, on bread, with veggie dippers, or—as you might find out—eaten off of little fingers. I hope you enjoy it as much as we do!
Nut- and Seed-Free Hummus with Yogurt
You can use regular plain yogurt, though I like the consistency that Greek yogurt yields a bit better.
- 2 cups chickpeas (or 1 14.5 ounce can, rinsed and drained)
- 1/2 cup plain Greek yogurt
- juice of one medium lemon
- 1 small garlic clove
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Place all ingredients into the bowl of a food processor. Blend, stopping to scrape down the sides occasionally, until very smooth. If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.
Add 1-2 grated carrots to the mix for a dose of veggies.
Omit the garlic if needed.
Lunch is shown on a Re-play Recycled plate.