Healthy Recipes for Kids: Homemade Hummus and Fresh Vegetables

During summer when the kids are at home, I always try to acquire healthy snacks with high food value that fills one.

During summer, the eating times get more flexible. Normally we eat at 7 PM as a family, however, if we go to the beach or the pool, it takes time for us to get ready for dinner, and our dinner time gets belated a bit. During those times, girls have lower blood sugar and get frustrated and fights, which are one of the true sides of being a large family,

begin! Last summer I found out about the hummus recipe below and during summer we do that every Friday. Although sometimes we get out of schedule, once we have a healthy snack everything gets easier!


1 canned organic chickpea (or waited in water, 500 grams)

1 water glass of organic sesame oil

3 cloves of garlic

6 tablespoons of olive oil

1 lemon’s juice

2 tea spoon of sea salt


Heat the oven to 200 degrees.

Get a pyrex and fill it with chickpea and garlic.

Add 3 tablespoons of olive oil and sea salt.

Cook until sometimes checking the chickpea out, and mix them until they get soft.

Take them out of the oven and after they get cold, add the remaining olive oil, lemon juice, and sesame oil and mix them.

If you wish you may add more sesame oil and olive oil and play with the density of the hummus. We like it drier.

Besides if you wish you may add more salt, black pepper or chili pepper.

You may serve the hummus with uncooked carrot, cucumber, celery stalk, broccoli, calculi, cherry tomatoes, and crackers.

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