Yummy Hummus

Cooking in the classroom creates an environment for students to explore unfamiliar foods at their own pace. Students can choose to try new foods or variations of familiar recipes while practicing developmentally appropriate food skills.

This simple recipe will allow students to practice their food skills by using a variety of kitchen tools. This hummus has added creaminess and nutrients with the addition of yogurt. Work as a class to follow this recipe by measuring ingredient amounts and safely using a blender. Teachers can provide the full recipe on the board for the class to follow or one recipe printout to each student.

How to create this recipe in your classroom:

1. Grocery shop one to two days before you plan to make the recipe. Suggested supplies are included below.
2. Before class, prepare your ingredients by rinsing canned chickpeas, toasting your tortilla and chopping vegetables for dipping.
3. Prepare your classroom by setting all hummus ingredients, measuring cups, spoons and food processor/blender on the “demonstration table” at the front of the room. Create “tasting trays” for each table group with any combination of crackers, tortilla chips or vegetables for students to dip into their hummus.
4. Follow the recipe as a class. Choose one student volunteer to add the correct amount of each ingredient to the blender/food processer.
5. Provide each student with approximately two tablespoons of hummus to try. Give each table group a “tasting tray” and allow students to choose what they would like to use to dip into their hummus.

Supplies:

• Food processor or blender
• Ingredients for hummus (see below)
• Measuring cups and spoons
• Small bowls for tasting
• One plate for each table group (to use as “tasting tray”)
• Cloths, towels or paper towels

Suggested Groceries:

10 students

• 19 oz (540 mL) can chickpeas, rinsed
• ¼ cup (60 mL) tahini
• ¼ cup (60 mL) lemon juice
• ¼ cup (60 mL) plain yogurt
• ¼ cup (60 mL) olive oil
• 2 garlic cloves, minced
• ½ tsp (2.5 mL)ground cumin
• ½ tsp (2.5 mL) salt
• ½ tsp (2.5 mL) pepper
• 1 box whole wheat crackers (~200 g)
• 1 package whole wheat mini tortillas
• 2 large carrots
• 2 stalks celery
• 1 cucumber

20 students

• 2- 19 oz (540 mL) can chickpeas, rinsed
• ½ cup (125 mL) tahini
• ½ cup (125 mL) lemon juice
• ½ cup (125 mL) plain yogurt
• ½ cup (125 mL) olive oil
• 4 garlic cloves,
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 1 box whole wheat crackers (~200 g)
• 1 package whole wheat mini tortillas
• 4 large carrots
• 4 stalks celery
• 1 cucumber

30 students

• 3- 19 oz (540 mL) can chickpeas, rinsed
• ¾ cup (175 mL) tahini
• ¾ cup (175 mL) lemon juice
• ¾ cup (175 mL) plain yogurt
• ¾ cup (175 mL) olive oil
• 6 garlic cloves, minced
• 1 ½ tsp (7.5 mL) ground cumin
• 1 ½ tsp (7.5 mL) salt
• 1 ½ tsp (7.5 mL) pepper
• 1 box whole wheat crackers (~200 g)
• 2 packages whole wheat mini tortillas
• 6 large carrots
• 6 stalks celery
• 2 cucumbers