Back to school is heavy on my mind these days. We are less than a week away from Will starting kindergarten. But as I wrote recently on Tablespoon, it’s Will’s school lunch that I think about most. Ok, think might be an understatement. I obsess.
I’ve checked out the lunch menu for his school and its … not good. A packed lunch it will be (and he’s okay with that!). Still, what do I pack? How do I keep it from getting too boring? Thank goodness for good friends like Cate, who give me fab ideas (like frozen grapes as a snack/way to keep the whole lunchbox cold. Love that!).
One snack that I know I will be packing is homemade hummus and veggies. Will adores hummus, as does Paige. Toss in some slices of cucumber, red peppers and carrots and you have a delish snack (or even a lunch item!).
This fast, easy hummus is filled with the warm, smoky-sweet flavor of sundried tomatoes and my very favorite herb: basil. I made it this afternoon for a very special video shoot (more on that later!) and it totally got rave reviews.
Now, I need some more ideas. What inventive foods do you pack in lunchboxes?
Sundried Tomato Basil Hummus
yields about 2 cups
NOTE: Scroll down for printable version
1 15-oz can garbanzo beans, drained and rinsed
2 tbsp toasted sesame seeds
3 tbsp lemon juice
1/4 cup olive oil
8 sundried tomatoes
2 tbsp chopped fresh basil
2 tbsp water
salt and pepper, to taste
Combine all the ingredients in a food processor. Pulse until smooth. Transfer to an airtight container.
Store in the refrigerator and eat within one week.