Chips and Dip For All My Friends

Today we went back to Rehoboth Elementary School during the students lunch and handed out white bean hummus with baked lavash chips. All of the kids loved the crispy baked flatbread and most of them enjoyed the white bean hummus. When many people think of hummus they immediately think of garbanzo beans, but hummus can be made with a large variety of beans and vegetables. Fresh or dried fava beans, peas, black beans, soybeans, eggplant, sweet potato, pumpkin, nuts, sun-dried tomato, and spinach to name a few. I was so busy handing out hummus and lavash I didn’t have time to take pictures of the kids smiling faces.


1/5 cup tahini

2 cups white beans if canned drain and rince, if using dried soak overnight and cook for 45 min. to 1 hour until tender

1/4 cup lemon juice

2 teaspoons garlic, minced

1 teaspoon cumin powder

dash cayenne

2 ounces extra-virgin olive oil

warm water

Combine beans, tahini, lemon juice, garlic, cumin, and cayenne in the food processor. Blend and gradually add oil and warm water until the mixture has a creamy consistency. Refrigerate overnight for the best flavor.
Top with cracked coriander or smoked paprika

Serving Ideas – Serve with warm pita triangles, raw vegetables, or baked lavash flatbread


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