Carrot Hommus - Y3

For this international dish, Y3 students peeled the chickpeas, crushed them in a bowl and then added their choices of exotic spices, ranging from cumin and salt to mint and chives or lime juice. They learned a version of the recipe with roasted carrots to add extra flavor and color and raw veggie sticks to serve.  

• 1 can garbanzo beans (chickpeas), drained and rinsed

• 2 carrots

• 2 to 4 tbsp. water (from chickpeas)

• 2 tbsp. extra virgin olive oil

• 1 tbsp. Lemon or lime juice

• 3/4 tsp. ground cumin

• 1/4 to 1/2 tsp. Salt

• Bunch of herbs of choice: mint, chives, parsley

1. Peel  the garbanzo beans and crush them with a fork (or blend)

2. Cut herbs in small pieces

3. Add 2 tablespoons of water, the olive oil, lemon juice, cumin, and 1/4 teaspoon of salt in a bowl and mix until obtained a creamy paste. 

4. Roast carrots with olive oil for 20 minutes and add to mixture.

5. Store covered in the refrigerator. Serve on cucumbers and beets.