As the weather begins to get warmer, I love sitting out on the patio in the sunshine while watching the kids run and play in our backyard. This hummus with veggies and pita is the perfect summer snack to set out on the patio table so we can all graze on it while enjoying the beautiful outdoors. Unfortunately this year we haven’t had many opportunities to do this yet, but I can dream. Luckily there’s no reason we can’t still enjoy hummus even in the rain.

I was inspired by Oh She Glows’ recipe for The Hummus That Changed Everything. I didn’t use tahini because I’m never able to use up the whole bottle before it goes bad, and I find that you can still have a great-tasting hummus without it. I added a touch of cumin to give it a little more flavour. I loved the idea of sprinkling a little paprika and a drizzle of olive oil over the hummus before serving; it makes all the difference.

I made a batch of this hummus last week and it lasted for less than a day. The kids enjoy any food that involves dipping, so they were all over this. I had to give Bennett his own special bowl, because we all know he double-dips. That’s okay, we love him anyway.

1 can (19 oz) chickpeas, drained and rinsed

2 garlic cloves

1/2 tsp cumin

Freshly squeezed juice from one lemon

1 tbsp olive oil

3-6 tbsp water

salt, to taste

more olive oil, for drizzling

dash of paprika

Place chickpeas, garlic, cumin, lemon juice, olive oil and 3 tbsp of water into a food processor and process until pureed. If necessary, add more water a tablespoon at a time until hummus reaches a smooth consistency. Now mix in salt to taste. Serve hummus in a bowl; drizzle with olive oil and sprinkle with paprika.