Several years ago I was inspired by Alton Brown's Turbo Hummus, which is made with peanut butter, to create a hummus recipe from Sunbutter. I was amazed that my child who loves Sunbutter, chickpeas and garlic immediately disliked the delicious stuff. In contrast, I found the smooth spread extremely addictive, so much so that I still make it regularly for myself!
So here you get to see one of my lunches for work for the first time. It has a big pile of veggies, some whole grain crackers and several scoops of my lovely hummus topped with some crunchy sunflower seeds, which come directly from the Sunbutter factory, and so are safe from peanut cross contamination. As a bonus, they keep the hummus from sticking to the lid of the Easy Lunchbox. I only wish my lunch always looked this good!
(Click here for printable version.)
15.5 oz can chickpeas, rinsed and drained
1/4 C water, plus additional as needed
1/4 Sunbutter or other safe nut/seed spread of your choice
3 Tbs lemon juice
2 Tbs olive oil
1/2 tsp garlic powder, plus more if desired*
pinch of salt
1/4 C fresh flat leaf parsley or 1 Tbs dried
1/4 C jarred roasted red peppers
sunflower seeds as garnish
Dump ingredients into food processor and puree until smooth. Check consistency and add additional water if needed. Adjust garlic powder, salt and lemon juice as desired and serve.
*Feel free to use 2-3 garlic cloves instead, which is delicious, but may be a little much for young taste buds. If you do, start by pureeing the garlic, then add the rest of the ingredients.
I'm sharing my lunch with another awesome mom:
In case you're looking for something a little fancier, I see that Hannah has a simply amazing Hummus/Tzatziki combination (which I simply must try) posted over at Bittersweet!
Hope you're all having an awesome summer!