Why This Recipe:

This houmus recipe is from Sarit, a JCC preschool teacher in Massachusetts who is originally from Israel. Cheryl from the Gordon JCC in Nashville TN suggests using a 1/4 cup of tahina for each can of chick peas with a sprinkle of cumin as another exciting option. Students will enjoy eating this recipe for Yom Ha'atzma'ut (Israel Independence Day).

Ingredients:

• 1 cup dry chick peas
• 3 Tablespoons fresh lemon juice
• 2 cloves garlic
• 3 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons olive oil + extra for garnish
• Paprika (to garnish)

Directions:

1. Let chick peas stand in water overnight.
    
2. Rinse chick peas and then cook in clean water until soft (approx. 1- 1 and 1/2 hours).
    
3. Place chick peas in food processor along with lemon juice, garlic, salt, black pepper and olive oil. Grind until smooth.
    
4. Garnish with paprika and additional olive oil.
    
5. Serve with pita, pickles and vegetables. Eat and enjoy!