Amy and Ellie made hummus with the kids at the Missing Link today. Thank you Capital District Community Gardens for a donation of vegetables and fruits.
Kids were great at trying the cooked chickpeas before it became hummus, but several thought it was not that tasty—it was better appreciated once we added the lemon, olive oil and tahini. We also talked about the vegetables and which ones we pill and some ways we can use them. So here is our recipe:
- 2 cups cooked garbanzo beans
- save 3/4 of a can of juice from one can of the chick peas or liquid if you cook the beans.
- 2 large tbsp of tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 3 cloves garlic
- 2 tablespoon olive oil, plus more for serving
- 1 pinch paprika
Place the garbanzo beans, liquid from beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Add more lemon juice and olive oil to taste. Drizzle olive oil over the mixture. Sprinkle with paprika.