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Roasted Red Pepper Hummus

Servings:  4 ¼ cup servings

Prep Time:  5 minutes

Total Time:  30 minutes

Ingredients:

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

Directions:

  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

Ingredients:

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

Directions:

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

Ingredients:

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

Procedure:

  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

Ingredients:

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

Directions:

  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