I had a plan to make these enchiladas yesterday. A and I have been working through making various recipes this summer (we did pesto, marinade, and a bechamel…or cheese sauce as A calls it). I whipped up this simple hummus with A (his favorite part was getting to press the button on the food processor, and of course, taste testing). While J was not interested in testing the hummus before, he loved it in the enchiladas!

So on to the recipe. Hummus is really so easy to make:

1 drained rinsed can of chickpea or cannellini beans

Juice of one medium lemon (I used half and then added the other half, add to taste)

1 diced clove of garlic

1/4 cup of tahini paste

1/8 cup of canola oil (you traditionally use olive oil, but I used canola instead since we were putting it in an enchilada recipe)

1 bunch of chopped cilantro (about 1/2 loosely packed cup)

Salt and pepper to taste

Put all ingredients in the food processor:

Hummus: CupcakesandcommentaryPlace the cover on and blend until desired consistency.

IMG_2723This is the consistency I like, check for seasonings and adjust as necessary.

Then make enchiladas!

IMG_2725

Or serve it up as a dip:

HummusOr do both! You’ll have enough!

And it’s easy enough that you can make it while a certain toddler is rearranging your kitchen:

IMG_2727I seriously don’t know where he gets that from. 🙂

 

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