Hummus Nasturtium Burritos | Juan Cabrillo

Mmmm what a great day to end a unit with Kinder and 1st graders. Together we made homemade hummus; every student got a chance to add something to the food processor and taste the result at the end…

Recipe:

    1 can chick peas (save liquid)
    1 clove garlic
    2 TBS olive oil
    a few leaves of kale, parsley, thyme (whatever is on hand)
    salt/pepper

Blitz everything together in a food processer until smooth (add a bit of liquid if needed). Serve with nasturtium leaves, crackers, salad, bread or raw veggies!

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I completely give credit to my intern Mr. Frank for the idea of serving the hummus on nasturtium leaves! It was so delicious!

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Until next year,
Ranger Hope

Hope Cox

Native to Tennessee, Hope fell in love with urban farming while majoring in Nutrition/Dietetics at UT Chattanooga. She volunteered at an urban farm there for two years and gleaned (pun intended!) bushels of knowledge about harvesting & planting, CSA box coordination, farmers market stands, school field trips, farm-to-table and more. When Hope moved to Los Angeles in late 2014, she began volunteering with EnrichLA and soon after became a Ranger. She loves sharing with her elementary students the hands-on experience of gardening, finding bugs, composting and eating from the garden. The expression of glee on the students' faces when they discover a new critter or favorite vegetable is the best part of Hope's day! One day, she hopes to be a real farmer in the country but for now is glad to be learning the ins-and-outs of inner-city farming.