Snack Time


I can’t believe it’s back to school time. Somehow the thought of making, packing and labeling school snacks and lunches has me dreading the start of school. I know I’m not alone. But you don’t have to have a kiddo in school to appreciate this week’s back to school cooking tip and recipe. My kids are SUPER picky-eaters, but if something is delicious enough, they can’t resist.

This homemade hummus recipe is my go-to when I need to accommodate a gluten allergy. Like most recipes, I don’t follow the directions exactly, so allow me save you some time and recommend you use my directions below and just use this link for the ingredients. Hummus Recipe

There is no need to make your own tahini, many of the grocery stores here have a delicious and affordable store brand tahini that will yield many batches of hummus and keeps nicely in the fridge. The only tedious part of this recipe that I recommend is shelling the chickpeas because it makes the hummus so much smoother and fluffier and doesn’t jam up the blender. While I still dread doing this, I have made a fun game out of gripping the chickpea in a way that it just pops right out leaving the shell in my fingers to discard...then repeat like 100 times (maybe a fun way for the kids to help?! Just sayin’). Simply add all the ingredients except the paprika to a blender and blend starting at the lowest speed and increasing slightly to a medium-low speed at most if your blender can tolerate it without jamming and blend until smooth, usually at least several minutes. I pipe the hummus into small serving containers for a smoother, store-bought look and then use a tea diffuser to sprinkle a small amount of paprika on top.

If this cooking tip is making you roll your eyes and question my time management skills, no worries. You can find our homemade hummus as well as many other delicious homemade goodies on our menu at Thanks for your Support and have a great week.