Hummus with Veggies and Chips

When I told my students we were making hummus, some weren’t sure what to expect.

―It’s just blended chickpeas? One asked, looking skeptical. But as we mixed in lemon, garlic, and tahini, curiosity took over. Everyone wanted to taste it!

The real moment of surprise came when they tried it with fresh cucumbers and pita chips. ―It’s like a snack and a meal at the same time!‖ one student said. By the end of class, even the hesitant ones were going back for more—and asking to take some home.

Classic Hummus Recipe

Ingredients:

 1 can (15 oz) chickpeas, drained and rinsed

 ¼ cup tahini

 2 tbsp fresh lemon juice

 1 small garlic clove, minced

 2 tbsp olive oil, plus more for drizzling

 ½ tsp ground cumin

 2–4 tbsp water (as needed for consistency)

 Salt to taste

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.

2. Add water, one tablespoon at a time, until smooth.

3. Taste and adjust seasoning if needed.

4. Spoon into a bowl, drizzle with olive oil, and sprinkle with cumin or paprika.

5. Serve with cucumbers, bell peppers, carrots, and warm pita.