I cook and write here and for OC Family.com and my emphasis is on easy to prepare, healthy recipes that appeal to both kids and adults. Parents frequently ask how to get their kids to eat vegetables; well, it starts with you – if you don’t eat veggies and/or never cook, serve or order them, then your kids aren’t likely to eat them either. Granted some children are pickier than others, but if you continue to present different foods in an appetizing way, eventually they will eat them. Another great way is to involve your children in meal preparation, as our March Top Mom Shelby suggested. Her kids love to help out in the kitchen, plus, they get so excited about eating something they helped create – like the Kid Friendly Quinoa Salad she shared with us. It’s a Win, Win.
Today’s recipe is from the fabulous Five Star Foodie‘s blog, so it’s no ho-hum hummus. (update 2012: Five Star Foodie has taken down her site and is no longer actively blogging, so no link is provided). I was intrigued with the unusual flavors in her hummus and, since hummus is a breeze to make, knew I wanted it 🙂 Plus, serving it with Wonton Chips was genius! And, really, if you’ve never made hummus yourself, you really should – my 5-Minute Spicy Hummus is one of my most popular posts.
Banana Cashew Hummus
No ho-hum hummus, you’ll delight in the exotic pairing of curry with creamy cashew nut butter and sweet ripe banana and served with crisp wonton chips. Genius!
Ingredients:
1 banana
1/2 cup raw cashews
3/4 cup chickpeas
2 tablespoons sesame oil
1 tablespoon lemon juice
1-2 tablespoons hot madras curry powder (to taste)
Wonton skins*
Salt to taste
Directions:
Toast cashews in a hot skillet, stirring, for 1-2 minutes. In a food processor, combine cashews, bananas, chickpeas, tahini, and lemon juice. Blend until smooth. Transfer to a bowl and whisk in the hot madras curry powder. Cover with a plastic wrap and refrigerate for at least a few hours.
Preheat oven to 350 degrees. Cut each wonton skin into 4 triangles and arrange on a baking sheet lined with parchment paper. Sprinkle lightly with salt. Bake for about 10 minutes or until golden brown.
Enjoy 🙂
*Note: the hummus is gluten free, but not the wonton chips.
whatsfordinneracrossstatelines
March 10 at 5:33 pmNo way this is ho-hum. Really interesting spin on hummus. She has some really great recipes.
-Gina-
5 Star Foodie
March 10 at 6:22 pmI’m so glad you made this hummus & chips, how wonderful! And thank you so much for your kind words about my blog!
[email protected]
March 10 at 8:51 pmWoo hoo!! Well, you know how I feel about hummus – I have never heard of adding a banana to it but it sounds intriguing!!!
Love making wonton chips – they are addictive!!
Kate @ Diethood.com
March 11 at 11:49 amWhat a great combination of flavors for hummus dip! I love that you can get so creative with hummus and then serve it with wonton chips! Beautiful!
RavieNomNoms
March 11 at 12:40 pmOh wow, that is so amazing! What a fantastic dip, I am so going to try this soon!
Victoria
March 11 at 12:42 pmI remember when Natasha made this, looks great and so unique 🙂
Felice - All That's Left Are The Crumbs
March 11 at 12:55 pmI love hummus and this one sounds so different. I am looking forward to trying it soon.
A little bit of everything
March 11 at 1:32 pmI’ve seen the recipe when Natasha posted it and after seeing yous I know I hate to make my own and stop drooling at your photos (both yours and Natasha’s)
Cheryl and Adam @pictureperfectmeals.com
March 11 at 1:49 pmThis is definitely different, but I’ll bet it’s delicious. I know Adam will go for this, he’s so fond of bananas I wonder how far up the evolutionary ladder he really is! Look forward to trying this.
UrMomCooks
March 11 at 4:10 pmAlways looking for a new way to enjoy hummus! This sounds delicious! (And I can stand to make a few healthy recipes before the Easter candy hits…)
Firefly
March 11 at 6:19 pmSounds so good and looks delicious 🙂
Jean
March 11 at 8:43 pmWhat a unique take on hummus–I love it, especially with a touch of curry powder. I think I’ll need to try this.
Have a great weekend, Priscilla!
Angie's Recipes
March 11 at 9:51 pmWhat an unique hummus recipe! Wonton chips look so crunchy too.
Mariko
March 11 at 11:24 pmThis recipe is so intriguing. Bananas? Cashews? I’m a huge hummus fan and only make my own. When I’m lazy and buy some I can’t even say that the store-bought stuff tastes like hummus. Vaguely.
fooddreamer
March 12 at 4:15 amI have one child, my youngest, who is such a picky eater. I just try to hold on to the idea that as long as she sees the rest of us eating healthy foods, she will someday too. I was a picky eater as a kid, but I love my veggies and whole grains and stuff now! I love the idea of this hummus. I am not sure my kids would like it, they are all at the age to disdain anything unfamiliar, but maybe I will give it a go!
rebecca
March 12 at 6:16 amyour great and its wonderful you mentioned National Nutrition Month, will keep praying for your friends in Japan the images are too hard to take in
Magic of Spice
March 12 at 3:21 pmDefinitely a delightful hummus and love that photo 🙂
FOODESSA
March 13 at 8:15 amI was actually quite intrigued myself…glad you had a chance to make this and have an opinion about it.
Flavourful wishes,
Claudia
Tiffany
March 14 at 5:05 pmWhat a great idea! A sweet hummus!
Joy
March 30 at 1:15 pmThis is a great variation to hummus.