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Cooking Class
Chickpea Hummus

Chickpea Hummus

In our latest cooking class, Y2 and Y3 explored traditional Middle Eastern ingredients to prepare chickpea hummus, working with chickpeas, tahini, cumin, and sumac.

Following a written recipe—to be added to their ongoing cookbook containing every recipe from our classes—students worked autonomously with minimal guidance focused on safety. Remarkably, they were much more open to the final dish than to single ingredients, enjoying their hummus with carrots, beets, and cucumbers cut into their favorite shapes using vegetable cutters.

CHICKPEA HUMMUS

INGREDIENTS:

COOKED CHICKPEAS – 1 CUP

LIME JUICE – 2 TABLESPOONS

TAHINE – 2 TABLESPOONS

GARLIC – ½ CLOVE

SALT – ½ TEASPOON

WATER – 2 TABLESPOONS

OLIVE OIL – 1 TABLESPOON

STEPS:

1. PUT IN A FOOD PROCESSOR THE TAHINI, LIME JUICE, GARLIC AND SALT. PROCESS UNTIL SMOOTH.

2. ADD THE WATER, OLIVE OIL AND CHICKPEAS. BLEND AGAIN.