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!
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)
Salt to taste
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.
*Note: the hummus is gluten free, but not the wonton chips.