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If you’re holed up at home looking for a creative outlet, then look no further. FD Lead Chefs are still Out Cooking It, and they’re here to show us how it’s done!
There’s no better time to try a new recipe from the comfort of your own kitchen. So, try whipping up this tasty hummus and pita recipe from FD’s own Carly “Big City” Gould. It’s the perfect way to use some of those canned goods you’ve stocked up on, plus hummus adds a great pop of protein to any lunch or midday snack.
Check out her step-by-step video below, and then scroll down for the full recipe to really get cookin! Plus, if you’re feeling the Mediterranean flavors, then tune in for our upcoming Mediterranean Buddha Bowl cooking class LIVE on FD’s Instagram @first_descents on Thursday, April 23 at 5PM Mountain Time!
Yield: 1 cup
1 15-ounce Can of Chickpeas, Rinsed and Drained
1 Small Clove Fresh Garlic, Chopped
1/2 Tbsp Lemon Juice (about 1/2 lemon)
1/4 Tsp Cumin (optional)
2 Tbsp Water
1/4 Cup Olive Oil
½ Tsp Salt
Pepper, to Taste
Pro-tip: Mix it up with other spices like Paprika, chili flakes, or other pantry faves!
Perfect Pita Chips
3 Pita Breads
2 Tbsp olive oil
Salt and pepper, to taste
**Pita chips can be seasoned with any spices or herbs
at 5PM Mountain Time!
We’re keeping up with the Mediterranean theme, whipping up some Mediterranean Buddha Bowls! So, follow @first_descents and mark your calendars to chef up this health-forward feast.