image of hummus surrounded by vegetables

DIY Hummus

My kids love hummus, so it’s a staple in our house for snacking, sandwiches, and even in salads. Rich in fiber and healthy oils, I’m happy to see my kids eating hummus, but we need to mix it up once in a while with some new flavors. Have you noticed the variety at the grocery store? Roasted red pepper, artichoke, sun-dried tomato—the list goes on. I’ve even seen chocolate!

Store-bought is fine, but it’s so easy to make your own hummus at home, and you can flavor it however you like. Invite the kids to play “Research and Development” Chef. What flavors are going to be trending this season? What do you have in the fridge or cupboard that would make a plain hummus a top seller at the grocery store?

Take it to the next level and discuss branding and labeling, ask them to create a logo, and add a name to their new recipe. The possibilities are endless and kids love to play with seasonings and flavors. This is how they really learn to cook.

15 mins



1/3 cup tahini (sesame paste)

3 tablespoons cold water, or more if needed

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin (or omit if you are using other seasonings) 3/4 teaspoon fine sea salt

2 medium cloves garlic, peeled

2 tablespoons fresh lemon juice or red wine vinegar

1 (15 ounce) can chickpeas, rinsed and drained


2 tablespoons roasted red pepper

1 tablespoon prepared pesto

1⁄4 cup jarred artichokes

The sky (or the cupboard) is the limit!


Using a food processor, blend together tahini, water, olive oil, cumin, salt, garlic and lemon juice (or vinegar).

Puree until smooth and then add the chickpeas.

Puree for 3-4 minutes, pausing every minute or so to scrape down the sides of the bowl, until the hummus is smooth. Add a little more water if the hummus is too thick.

Taste and season as you like.



  • Blend up the hummus
  • Try new flavors
  • Create a brand, logo, and marketing campaign!


  • Help by encouraging. Maybe the first person that suggested chocolate hummus was rejected? But, hey... it’s a popular flavor now! Be open minded and give the kids room for experimentation.
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



What is one profession that you’re appreciating now more than ever before?

(Shout-out to the grocery store restockers!)