Farm Animal Camp: Thursday

Welcome back to Day 4 of Farm Animal Camp!

That’s My Apple!

Vernal Pools

Horseback Riding

Animal Chores

Garden Kitchen

Garlic Paremsan Pita Bread 

  • 2 pita breads
  • 2 tablespoons  olive oil
  • 1 teaspoon  vegetarian parmesan cheese
  • 1 teaspoon  garlic, minced
  • 1 teaspoon  fresh parsley, chopped

Directions: Preheat your oven to 350ºF. Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet. In a small bowl combine olive oil, parmesan cheese, garlic, and parsley, and brush onto both sides of the chips. Bake for 10-12 minutes until golden and crispy. Allow to cool and serve with your favorite dip (we had hummus).


  • 15 oz  garbanzo beans, 1 can, drained and rinsed
  • ½ teaspoon  salt
  • ½ teaspoon  ground cumin
  • 1 clove garlic, minced
  • 1 tablespoon  lemon juice
  • 1 tablespoon  extra virgin olive oil
  • ¼ teaspoon  sesame oil
  • ¼ cup  water

Directions: Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off. Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, and garlic. Turn the processor on to break up the mixture. With the food processor running, pour in the lemon juice, olive oil, sesame oil, and water, and let the processor run until the mixture is smooth.

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