Recipes from The Sylvia Center at Katchkie Farm are those used to to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Madeleine Fischer, program coordinator at The Sylvia Center, offers recipes that they cook with the youth, teens and families who participate in their cooking classes in the community and programs at Katchkie Farm. Follow their blog to learn more.
We often ask teens and families what they do when they are hungry for a snack. Answers range from cooking something creative, searching for whatever is edible in the fridge, or buying something convenient. This simple recipe for classic hummus dip eliminates all hesitation when it comes to answering that question. It’s great to have on hand when hunger hits, or when a meal needs a little something extra. As a snack, it can be paired with raw veggies or spread on a slice of pita, bread or crackers. Let it be a tasty topping on a sandwich, grilled chicken or burger. It can also serve as the base for a nutty dressing for pasta salad or salad greens. Just thin it out with more water and oil, then season to taste with lemon juice, salt and pepper. Try making a big batch to have in the fridge and use it throughout the week. All the tummies and taste buds in your household will thank you!
Serves 6 as side
1 15 oz can of chickpeas, drained and rinsed
1 clove garlic
1/4 cup tahini
1 T fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup water, as necessary
1/2 t cumin
Sesame seeds or other nut/seed of your choice
Combine ingredients in a food processor and blend until desired creaminess. Add water to make a thinner hummus. Top with a drizzle of olive oil, salt, freshly ground pepper and sesame seeds, if desired.