Preschool Cooking Class- Hummus

Alexa and Caroline at the Small Scholars Cooking Class.

Miss Cathy's class of four and five year olds had a great time talking about whole foods and making hummus.

My kids love this as a dip for carrots or cucumbers or as a spread on whole wheat pita. We tend to double or triple the recipe and it keeps well in the fridge for up to two weeks. You can always add a bit of olive oil if it starts to get a little too thick.

Everybody Loves it Hummus

1 can organic garbanzo beans – rinsed and peeled
1 clove garlic
2 tbp fresh lemon juice (about ½ lemon)
3 tbsp tahini
½ tsp sea salt
Aprox ¼ cup water (add a little at a time to get the right consistency)
Aprox 2 tbsp really good tasting olive oil

· Throw this all in a food processor and mix until smooth or put it all in a bowl and mix it up with an immersion blender (just a little more effort but it works great).
· Adjust the amount of oil and water for texture and taste
· Optional add-ins: pepper, cumin, paprika (the kids tend to like it better without these)
· You can easily double or triple this recipe
· An easy way to peel the beans is to rinse them in a colander then put them in a bowl of water while you peel them. The skins tend to float to the top. You can just skip the annoying task of peeling the beans if you want to do this super fast but the texture is a lot smoother when they are peeled. Don’t worry about getting every single one if it is driving you crazy.

Extra bonus- making hummus at home saves money! Especially if you want to make it organic.