(Vegetarian, Vegan, Gluten-Free)

Sneaking tomatoes into hummus is a good way to increase your kids' Vitamin C and Lycopene intake. But because sundried tomato hummus can be a strong flavor for kids, I've come up with a milder tomato hummus using organic canned diced tomatoes, which also means that you may make this dish year round, even when tomatoes aren't in season. And when you make your own from scratch you can be sure to use a heart-healthy monounsaturated fat, such as olive oil rather than the mystery "vegetable oil" found in most store bought hummus. So take the extra two minutes to whip up fresh, all natural and preservative-free hummus for your kids.

Ingredients
1 small clove garlic (make sure it's not overly pungent, some garlic is very strong)

2/3 cup diced organic tomatoes (try Muir Glenn)

1 15 oz can organic chickpeas, drained

1/4 cup tahini

4 tsp. organic tomato paste

3 Tbsp. extra virgin olive oil

3 Tbsp. lemon juice

1/4 tsp. cumin

1/4 tsp. kosher salt to taste (some brands of canned chickpeas have a lot of salt already added, so taste first)

2 Tbsp. chopped basil

Preparation
Puree garlic in food processor. Add tomatoes, puree. Add chickpeas, tahini, tomato paste, olive oil, lemon juice, and cumin. Puree until smooth. Taste and add salt if necessary. Add basil and puree. Serve in a bowl surrounded by mini carrots, sugar snap peas, sweet cherry tomatoes, cucumber spears, pita triangles, etc.

Makes 2 cups.

More Fun Food Fixes for Your Kids:

• Monte's Mango Madness
• Soft Chicken Taquitos
• Butternut Mini Muffins
  
• Ribbon Sandwiches
• Fruit Medley with Vanilla Ricotta Dip
• Sunflower Fruit Balls
• Fig Newton Lollipops

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