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FD Healthy: Hummus How-to!

By: Anna "06" Kenyon & Carly "Big City" Gould

It’s time for some Mediterranean munching!

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! 

Heavenly Hummus 

Yield: 1 cup  

Ingredients

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!

Directions

  1. Drain and rinse chickpeas. Add to the bowl of a food processor.  
  2. Add garlic into the bowl with chickpeas.
  3. Add lemon juice, cumin, water, salt and pepper to the bowl. 
  4. Reserve ¼ cup olive oil until ready to blend. 
  5. Pour all ingredients, except for olive oil, into the blender. Run the blender and slowly add oil. Continue to blend until smooth. 
  6. Adjust seasoning with salt and pepper. Serve with veggie sticks, pita bread or as a spread on a sandwich.  

Perfect Pita Chips

Ingredients

3 Pita Breads
2 Tbsp olive oil
Salt and pepper, to taste

Directions

  1. Preheat oven to 425°
  2. Slice pita into 1 inch x 1 inch pieces
  3. Brush each side of pita with olive oil
  4. Season each side with salt and pepper
  5. Place pita pieces onto a sheet tray
  6. Roast for 8 minutes per side, or until crispy
  7. Serve with hummus 

**Pita chips can be seasoned with any spices or herbs 

Join us LIVE!

Excited to keep #outcookingit ? Stay tuned for our upcoming virtual cooking class on Instagram Live with Jenny “Dreamchaser” Barber this Thursday, April 23

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.

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