The Nor'Wester

From the Garden

Alicia Flynn

Update to Cooking

We are still cooking this week but ½ our eggplants have spoilt, so we will be making a combination of Baba Ganoush (as per recipe last week) or Hummus. 

 

> Allergy check: Please see the hummus recipe attached and let us know if there is anything your child is allergic/intolerant to that we might have missed.

 

https://docs.google.com/document/d/1puiBDE_Jn1PHVB8cfPL-wwhZvljhfdpocCZ0qrfMRuc/edit 

Simple Hummus

  1. (vegan, nut & seed free)

Allergy alerts: garlic (fructose), wheat (optional, for serving)

 

Serving size: 4

 

INGREDIENTS: 

  • ½ can chickpeas
  • 2 tbsp. water
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. lemon/lime juice
  • 1 garlic clove minced
  • ½ tsp. ground cumin
  • ¼ tsp. salt
  • Pita bread, rice crackers or carrot sticks to serve

EQUIPMENT: 

  • Blender
  • Mixing bowl
  • Spoons
  • Measuring spoons
  • Spatula
  • Oven tray
  • Small serving bowl and platter

METHOD:

  1. Add the chickpeas, 1 tbsp. of water, olive oil, lemon juice, garlic, cumin, and salt to a food processor. 
  2. Process until smooth and creamy. 
  3. If needed, add additional water to thin out the hummus and ¼ teaspoon of salt to your taste preference.
  4. Transfer dip to a bowl. Garnish with a drizzle of olive oil, sprinkle of cumin or chopped parsley.
  5. Lightly toast the pita bread (if using), cut carrot sticks (if using), or arrange crackers on a platter.
  6. Serve the dip with your choice of dippers and enjoy.

EXTRA TIPS: 

  • If no seed allergies, add 1 tbsp of tahini

Adapted from: 

   

Thanks!

Alicia 🌞