GARDEN HUMMUS W/VEGGIE DIPPERS

Yield: 3 cups

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There is always an abundance of green leafy vegetables and herbs growing in the local school gardens that I work with.  How do you get kids to love eating them? Blended into a hummus and served with fresh cut vegetables for dipping.  This was a hit with 1st graders! 

Ingredients:

• 1, 15 oz can garbanzo beans (or try white beans too)
• ¼ cup liquid from garbanzo beans
• 1 lemon, juiced
• 1 clove garlic
• 1 cup any garden herbs:  cilantro, dill, basil, parsley
• 1 cup any garden greens:  spinach, kale, chard
• 2 tbsp. olive oil
• 1 tsp salt

Dippers:

• cauliflower florets
• broccoli trees
• carrot coins or baby carrots
• snap peas
• radishes 

 Directions:

1. Drain liquid from garbanzo beans and set liquid aside. 
2. Place garbanzo beans, garlic, lemon juice, herbs and greens in a food processor.  
3. Blend until smooth.  Add reserved garbanzo bean liquid or water and drizzle in olive oil.  
4. Add salt to taste.
5. Serve with veggie dippers of choice.  

Here are a couple photos from my nutrition demonstration. The kids were excited to try the hummus and veggies and were lined up for more! They especially loved the broccoli and carrots with the hummus!