Put a Southwestern spin on hummus by swapping black beans for the chickpeas and triangle-shaped bell pepper slices for the pita chips. To entice kids to try new foods, offer tasting samples while students are lining up for lunch. It’s a fun way to expose kids to unique ingredients they may never have tried.
Recipe and photography from the School Nutrition Plus (SNP) cookbook.
This is one of our favorite dishes to share with them, and we also especially love it because it matches our company colors (black and green).
Nutrition Tip: When vitamin C is added to a meal containing iron, this vitamin increases the absorption of iron to help avoid an iron deficiency. Luckily, green peppers are a great source of vitamin C!
Recipe from the School Nutrition Plus (SNP) cookbook: The debut cookbook from Emily Burson, RD, Chef Brandon Neumen, and the rest of the School Nutrition Plus team, A Chef Walks Into a Cafeteria…. honors the flavor values of scratch cooking and will inspire families to cook together…with recipes actually served in the school cafeteria!
The chefs from School Nutrition Plus share the keys to creating meals both adults and children will enjoy and can make together. With 75 simple homemade recipes for breakfast, lunch, and dinner; gluten-free, vegan, and vegetarian options; smart cooking tips and ingredient swaps, you’ll be whipping up healthy and delicious family recipes in no time!
Black Bean Hummus with Green Pepper Triangles
- 1 cup canned black beans drained, rinsed
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 large green bell pepper sliced in triangles
- fresh cilantro for garnish
- Place black beans, oil, lemon juice, garlic, cumin, pepper and salt in food processor and blend until smooth.
- Transfer dip to small bowl. Garnish with cilantro leaves. Dip bell pepper triangles into hummus.