Our students recently enjoyed homemade hummus and pita!


Serves 8
1 15-ounce can chickpeas
1 lemon, juiced
¼ cup tahini
1 small clove garlic, minced
½ – 1 teaspoon sea salt, depending on taste
½ teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving


Optional add ins: 2 cups parsley, 1 beet (roasted in oven at 400 degrees for an hour wrapped in tinfoil–can roast this ahead of time! Beet will add beautiful color to the hummus), roasted sweet potatoes

Combine the lemon juice and tahini for 30 seconds to 1 minute using an immersion blender to make a creamier hummus. Add in garlic, cumin and salt. Blend for 30 seconds to combine. Add in chickpeas half a can at a time. Blend until smooth, adding water 1 tablespoon at a time to help smooth.


Serve drizzled with olive oil and sprinkle of paprika, with sliced veggies or pita chips for dipping. You can also top with a few toasted pepitas or sliced olives if you have them on hand.


Whole Wheat Sesame Crackers

¾ all-purpose flour
¾ cup whole wheat flour
1 tsp salt
½ tsp baking powder
¼ cup sesame seeds
1½ tablespoon oil
⅓ to ½ cup water

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