Berthold's Best:  Hummus & Vegetables Recipes

Berthold's Best: Hummus & Vegetables Recipes

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Roasted Red Pepper Hummus

Servings:  4 ¼ cup servings

Prep Time:  5 minutes

Total Time:  30 minutes


2 cloves garlic, minced

1 (15 ounce) can garbanzo beans, drained

⅓ cup tahini

⅓ cup lemon juice

1 medium red pepper

¼ teaspoon dried basil

1 Tablespoon olive oil (with a little more to drizzle)

Salt to taste


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with the foil and place the pepper on the baking sheet.
  3. Bake for 20 minutes or until the pepper is soft and slightly charred.
  4. Cut pepper into small chunks and throw out the seedy center.
  5. Add your oil, tahini, and lemon juice into a high wattage blender.
  6. Follow with garbanzo beans, bell peppers, basil, garlic, and salt.
  7. Blend until smooth.
  8. The hummus is best after being chilled.
  9. Drizzle with olive oil before serving.

By:  Hannah Berthold, Age 13

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Garlic Hummus

Servings: 14

Prep time: 10

Total time: 30 mins


2 cups canned chick-peas or 2 cups cooked chickpeas.

2 tablespoons tahini.

4 tablespoons olive oil

1⁄4 cup warm water

1 large head of garlic chopped

1 lemon, juice of

1⁄4 teaspoon sea salt


Add all ingredients in bowl, then move to a high wattage blender. Blend on high till smooth.

By: Hannah Wagner, Age 15

Hummus & Vegetables

With a little creativity, you can design your own unique flavor of hummus just by combining a few simple whole food ingredients with chickpeas or white beans! That's exactly what we explored in Culinary class to come up with our own recipes.

We pair our hummus recipes with vegetables instead of processed dippers like crackers and bread. Try sweet red, orange & yellow peppers, cucumbers, and carrots along with your hummus, and you'll easily increase plant-based foods, while decreasing packaged snacks!

The recommended recipes below are created by Berthold Academy students in our weekly class. They can be made in minutes. Try them, and let us know which you like best!


Hot Lemony Hummus

Servings:  6-7 (3 Tablespoons each)

Prep Time:  10 Min

Total Time:  15 Min

Equipment:  Electric Blender


1 ½ Cups of Chickpeas

1 Lemon of Lemon Juice

¼ Cup of Tahini

2 Cloves of Garlic

½ teaspoon of ground ginger

2 ½ Tablespoons of Olive Oil

½ Teaspoons of Cumin

1 Teaspoon of Salt

2 Tablespoons of water

1 ½ Tablespoon hot sauces

A dash of paprika


  1. Prepare and mix all ingredients together in a bowl.

  2. Mix at high until a paste. 

  3. Pour out and enjoy!

By: Zac Wong, Age 12



Southwestern Hummus

Servings: 2 Cups

Prep time: 20 min

Total time: 40 min

Equipment:  Food processor


15 ounce can of chickpeas, rinsed and dried

¼ cup tahini

1 chipotle pepper

2 tablespoons of olive oil

2 tablespoons of cilantro

2 tablespoons of water

1 lime, zest and juice

2 small cloves of garlic

½ teaspoon of kosher salt

½ teaspoon of coriander

½ teaspoon of cumin


  1. Put all ingredients in a food processor

  2. Blend until smooth (add water if necessary)

  3. Keep refrigerated until ready to serve

By:  Kacey Banga, Age 12

Introducing Berthold’s Best

Introducing Berthold’s Best

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Introducing Berthold's Best

Favorite Recipes Created & Recommended by Our Students

This year as we learn to cook and savor healthy whole foods, we’ll also be sharing our Culinary journey with you! For the last several weeks, Berthold Academy students have worked in teams, using simple “formulas” as the basis for designing their own green smoothies and bean dips/hummus with vegetables. We’ve completed our Green Smoothie experiment, and would now like to introduce you to the first in a series of student-designed recipes that you can enjoy also!

As you’ve probably already experienced, students are coming home with cooking assignments so that they share their growing culinary skills with family. Expect both successes and failures with the opportunity for a lot of lighthearted learning (and growth) along the way! The key is to keep it simple, have fun, and explore the many flavorful combinations that natural foods have to offer.

Want to join in and taste what our students have been enjoying? Here are the smoothie recipes chosen by the Culinary teams as Berthold’s Best Green Smoothies:

Berthold’s Best Green Smoothies

A little more about our Culinary emphasis and this year’s journey:

The current focus for Trimester One is exploring simple combinations using plant-based foods: fruits, vegetables, beans and eventually whole grains. So we started with simple green smoothies and a challenge to only use fruits and greens like kale and spinach. We want students to become more comfortable experimenting independently in the kitchen, learning to adapt recipes using the specific flavors they like best and, in the process, increase intuitive cooking skills that build over the course of the year.

Another main intent of this first trimester is to encourage eating more simply and choosing whole foods so that we decrease dependence on processed food (e.g. packaged snacks and pre-made meals).  As we’ve moved on to bean dips/hummus, we’re pairing our recipes with sliced vegetables like cucumbers, carrots, and sweet red peppers (instead of crackers or processed breads). Look for our recommended recipes coming soon!

We’ll be building upon these themes all year, moving to one-pot cooking during winter, where the students will learn about soups, stews, stir-frys, healthy fats and animal proteins. And, just as importantly, we’ll be emphasizing the role that meals in community and mindful eating play in our health. By spring, we’ll be ready to design our own meals and cook with local foods gathered from our own garden, farmer’s markets, and CSAs.

I’ll be posting the top recipes to the website as the teams complete them all year, so you can follow along. Mr. B has asked me, also, to periodically contribute a blog like this one, letting you know more about the current emphasis in Culinary and also our  Mindfulness  programs. The main pages also contain some suggested videos for exploring these topics further. Enjoy!

Laurie Young, MA, CHC, AADP


Berthold's Best: Green Smoothie Recipes

Berthold's Best: Green Smoothie Recipes

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Berry & Pineapple Smoothie

Servings: 4 Servings (each servings are approx. 2 cup)

Prep Time: 10 Min, Total Time: 15 Min

Equipment: Electric blender, Cutting board, Knife


3 cups of pineapple

2 1/5 cups of blueberries

Half a banana

One cup of kale

One leaf of basil

One cup of ice

2 1/2 cup of water


1. Chop up the banana, pineapple, and kale into small pieces.

2. Mix ice, banana, pineapple, basil and blueberries into bowl.

3. Pour water into blender, then kale, and then pour in the contents of the bowl. The ingredients
may be frozen together, so gently break apart with a spoon.

Banana & Pineapple Smoothie

Servings: Prep time: 15 minutes

Total time: 20 minutes

Equipment List: high power blender


2 bananas

1 ½ cup of pineapple

1 cup of kale

1 cups of ice

1 cup of water


In a large bowl place your chopped bananas, pineapple, kale, ice, and water.

Then move your ingredients into the blender carefully.

Then mix on low for 30 seconds then gradually bring the speed to high for about 1 minute or until smooth.

Then all that's left to do is to put your smoothie into a cup and enjoy.

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Welcome to our new Culinary Blog!

Welcome to our new Culinary Blog!


This is an exciting year for Berthold's Culinary program! We are not only deepening our cooking and gardening programs, but also pairing them with a new interdisciplinary Food Studies class.

In the Fall, Middle Schoolers will read Michael Pollan's book The Omnivore's Dilemma to better understand how food gets from its source to our plates. This involves examining a variety of food systems, from large-scale industrial farming to local, sustainable sources. We'll explore the many political and social dynamics as well as the science behind food and food systems. Later in the year, we'll watch the Netflix series, Cooked and explore how human beings evolved as our cooking practices evolved. These themes will be explored at appropriate levels in Upper & Lower Elementary as well.

In Culinary, all students will learn how to make simple snacks, lunches, and one-pot meals from scratch using whole ingredients. The emphasis will be improvisational cooking while encouraging students to discover a variety of recipes using vegetables, whole grains, legumes and grass-fed, organic meats. Along the way, we'll also practice mindful eating to encourage savoring the nuances of healthful foods as well as the joy of eating in community.

This year, our goal is not only to cook foods harvested from our garden but also to establish a regular maintenance system in which the students fully participate. An additional ambition is to define and sequence a summer garden program in collaboration with our students so that our entire community can share and enjoy the bounty of summer!

As we do all this, we'll be publishing recipes, resources, lesson descriptions, and reflections on classroom projects and activities on our website throughout the year! Our goal is to for students to understand more about where their food comes from, how to grow a garden, find sustainable local food sources, and simply cook healthy snacks and meals.

Please join us on our Culinary journey by following us on Facebook, visiting the website for resources, and trying recipes along with us!