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).
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.
