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…


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

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!


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


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.