Recipe Friday: Hummus Plants for Your Green Thumb
April 05, 2013
Today we share a healthy recipe for spring. If it’s too early to plant real seeds, here’s a snack that will inspire kids and adults alike to have fun with their veggies.
Yes, it's still cold in some parts of the country, but the calendar says, “Spring is here!” And spring often means planting. The health benefits of gardening are well-documented. But if it's too early to plant seeds, here's a healthy snack that will inspire kids and adults alike to have fun with their veggies.
We found these hummus plants on Pinterest, via a great blog called La Receta de la Felicidad, and had to share. You certainly don’t need to make hummus from scratch, but if you feel so inclined, La Receta’s recipe is below. You could also use plastic pots or ramekins in place of the mini terracotta pots, but the results are just too cute with the terracotta originals. And for teachers, if you’re working on school gardens, spring celebrations, or perhaps reading Peter Rabbit to younger students, this makes a great accompaniment!
1 head of garlic
400 g cooked chickpeas, drained (14 ounces)
2 tbs tahini
1/2 tsp cumin
juice of 1 lemon
4 tbs extra virgin olive oil
Salt and pepper, to taste
1 tsp smoked paprika
fresh baby carrots
fresh cilantro or parsley sprigs
terracotta or plastic pots
How To Make It:
To roast garlic, preheat oven to 375° F.
Cut off the top of the head of garlic so that the tops of most of the cloves are exposed slightly.
Drizzle with a little olive oil and salt, and wrap in tin foil.
Roast garlic in oven for about 30-45 minutes.
Remove from the oven, and allow to cool.
Using your fingers, squeeze roasted garlic out of each clove.
Add all hummus ingredients to a food processor, and blend until smooth. If you find that the hummus is too thick, add some more olive oil or water.
Chill for an hour or more. Serve cold, sprinkled with paprika and some more extra virgin olive oil.
Spoon hummus in small terracotta or plastic pots.
Stick baby carrots into each hummus pot. Just before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of cilantro or parsley into each hole.
“Plant” a couple of baby carrots in each pot, and enjoy!