We forgot to order snacks for Wednesday's Teacher As Researcher meeting, so I prepared a platter of fresh veggies that were in my fridge and some homemade hummus. A couple of people have asked for the recipe, so here it is.

The basic recipe appeared in the March 2002 issue of Parents magazine in the article "The 20 Best Snacks for Kids." I have noted any changes that I make.

HUMMUS
Yield: 2 cups

1 can (19 oz.) chickpeas, rinsed and drained [It's really difficult to find this size. I just use the 14.5 or 15 oz can]
1/4 cup fresh lemon juice
1/4 cup sesame tahini [If this is not a regular item in your pantry, check the Asian food aisle at your grocery store.]
1/4 cup water
1 Tbs. olive oil [I often reduce this or leave it out entirely to save a few calories.]
1 garlic clove, finely minced [I add more]
1/2 tsp. salt

Combine all ingredients in food processor fitted with metal chopping blade; pulse to puree.

[I add several spices for my version. A LOT of freshly ground coriander--probably a full teaspoon. Then a couple of shakes of cumin, paprika, cayenne, and black pepper.]