Recipes: some Edible Schoolyard New Orleans favorites
If it's good enough for the First Lady, it's good enough for us! Make sure YourPlate follows MyPlate guidelines for healthy eating, using this easy hummus recipe!
Category: Starters & Sides
2 (16oz) cans of chickpeas or garbanzo beans, drained Zest of 1 lemon
¼ cup lemon juice
½ cup tahini
2 cloves garlic, crushed
¼ cup chopped green onions
1 tsp salt
¼ cup minced parsley
2 tablespoons olive oil
¼ teaspoon paprika
Combine all ingredients and roughly chop using a mezzaluna. Toss in a large bowl with tortilla strips and cumin vinaigrette.
Place chickpeas, lemon zest, lemon juice, tahini, garlic, green onions, and salt in the bowl of a food processor. Blend until smooth. Add water if the mixture is too thick. Transfer to a bowl.
Make a well in the center of the hummus. Drizzle olive oil in the well. Garnish with parsley and paprika.
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
MyPlate Hummus Snack
4 slices of sliced red bell peppers (48 slices, 3 peppers, to serve 12)
3 Ak-‐Mak crackers (1 box, to serve 12)
3 tablespoons hummus ( 2¼ cups to serve 12)
2 slices pear (3 pears serve 12, cut into 1/8ths)
4 oz. almond milk (6 cups to serve 12)