Ranch Hummus

A few months ago I was making a smoothie, which we always have with our dinner, and Abiline spied what I was putting in it (fruits, avocado, spinach, etc.) "No!" she wailed. "I don't want any FOOD in my smoothie!" You heard it here first, folks--the reason why your kids may not be eating what you give them: they don't want any food in their food.  Since that shocking incident, Abiline has treated many of my creations with suspicion. "What is this brown thing in my cookie dough ball?!" she demands. "A chocolate chip," I reply (although there may be a piece of a date or a black bean in there as well...)

She has yet to ask what is in her beloved "dip" that her carrots love to dive in.  I will tell you all the shocking truth: chickpeas, tahini, spices, oh my! The more sophisticated out there would call it "hummus." We call it "delicious" when we spruce it up with ranch-dip-style spices and add it to grilled "cheese." Mmmmm....you've got to try it. Just don't let the kids see you making it...

Ranch Hummus

1 1/2 cups cooked chickpeas (or one can, drained and rinsed)
3 Tbsp. lemon juice
2 Tbsp. tahini
1 1/2 Tbsp. extra-virgin olive oil
1/2 Tbsp. red-wine vinegar
2 Tbsp. water
3 tsp. dried parsley flakes
1/2 tsp. dried dill
3/4 tsp. onion powder
1/2 tsp. salt
dash of pepper
1/4 cup shelled hemp seeds

Add all of the ingredients to a food processor or high-powered blender and process until smooth.  Hooray--so easy!

Let's hear it for the girls! I try so hard to please them, but really all they want to munch all day are baby "Cheerios."

This recipe is linked to Slightly Indulgent Tuesday Allergy-Free Wednesdays Wellness Weekend.