It's a staple on many parents shopping lists, and a veggie-incentive for many children.
But did you know that making your own hummus is actually super easy, and much cheaper than buying ready-made? 

Try this simple recipe at home and enjoy dollops of creamy hummus all week. 

Once you try, you won't go back. It's hum-mazingly good. 

Better than that poor food pun, anyway.

Ingredients:

• 1 x 400g can chickpeas, drained
• 1 tsp crushed garlic
• 1 lemon, juiced
• 1/3 cup tahini
• 2-3 tablespoons good quality extra virgin olive oil
• Sea salt* for adults portions, if you like (to taste)

Method:

1. Rinse the chickpeas well under cold water, drain well, then add to the bowl of a food processor. 
2. Add the garlic, lemon and tahini. Pulse until the mixture comes together; it will be chunky and a little dry.
3. With the motor running on low, drizzle in the olive oil until the hummus reaches a consistency and creaminess you are happy with.
4. Remove your children's portion, then add salt to taste for the adults - if you like. (We recommend adding small pinches, whizzing in the machine, then tasting to make sure you don't accidentally over-season).
5. Serve with your favourite dippers or on toast, and enjoy!

Optional Mix-ins:

• Ground cumin (1 tsp) - for a Middle Eastern twist
• Ripe avocado (1/2 avo) - for extra creaminess
• Dark cocoa powder - for chocolate-y vibes (leave out the salt and garlic, and replace lemon with cold water)
• Pesto (1 tbsp) - for double the flavour
•  Baby spinach (1 small handful) - for 'monster hummus'
• Juice from tinned beetroot (1-2 tbsps) - for PINK

* Children's salt requirements are quite low, and added salt is not recommended. So, we recommend removing a 'first batch' that is un-seasoned, then seasoning the rest for the adults as you like.