We kicked off our Chefs Around The World class last Monday by traveling to Greece and making a delicious hummus that was green due to the added parsley and cilantro.  The kids had fun cutting cucumbers into small sections and then using a spoon to scoop out some of the seeds to make little cups for the hummus.  They looked like real chefs as they garnished the hummus-filled cucumber cups with a sprig of parsley and a sprinkle of paprika!  We had fun peeling carrots, cutting bell peppers, and warming up pita bread to eat with the hummus.  For dessert we enjoyed Greek yogurt sprinkled with pomegranate seeds.  When I announced we were using a pomegranate in the class there were endless squeals of excitement.  

I'm looking forward to rest of the semester, we have lots of fun recipes ahead!  



Hummus in Cucumber Cups

 

INGREDIENTS:

1 can garbanzo beans
1/4 cup tahini
1 cup parsley leaves
1 cup cilantro leaves
1 clove of garlic
1 lemon, juiced
1/4 cup olive oil
1 tsp cumin
1/2 tsp salt
1/4 cup water
4 cucumbers, peeled


DIRECTIONS:
 
1.   Add all of the ingredients, except for the water, to a food processor and pulse until mixture is well blended and smooth.

2.   Slowly drizzle in the water while the food processor is running until the desired consistency is reached.  You may need to use a bit more or a bit less water. 

3.   To make the cucumber cups, cut the cucumbers into 1 1/2 inch segments.  Using a spoon, scoop out some of the seeds being careful not to scoop a hole in the bottom.  

4.   Spoon some hummus into the cucumber cups and garnish with a sprig of parsley and a pinch of paprika!