Hommus( without Tahine) - Y2

Y2 students peeled chickpeas, crushed them in a bowl and then added their choices of spices for this typically middle-eastern side dish. They discovered how much flavour could be achieved from ground cumin, olive oil, salt, lime and herbs. The dip was served in their individual bowls on healthy sticks of raw and roasted vegetables for extra colour and taste.

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

• 2 carrots

• 2 beetroots

• 2 cucumbers

• 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 and mix.

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 and beets with olive oil for 20 minutes.

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