One of the sorts of seeds Gareth brought in was chickpeas, grown by his mum and dad on their farm. So we planted them….
and used them for pouring and filling and exploring in the trough … (we found out that they bounce).
and we made hummus with them. Nobody in this group had heard of hummus, although they knew about dip.
We looked at, smelt and discussed each ingredient. Tanner looked at the salt, thought it was sugar, and said “we can’t have that here”!!
We surveyed the responses – out of 17 children present, 9 liked it, 6 didn’t like it and 2 wouldn’t try it – but to balance that there were 4 children who LOVED it – we started off dipping carrot sticks and apple wedges, and when we ran out of those, they used pear wedges and banana pieces. Hummus is simple – a can of chickpeas, a little tahini (Sesame seed paste), a dash olive oil, a clove of garlic, half a lemon juiced, pinch salt and maybe a little water, all whizzed together in the food processor. I kept it very mild, but it was still tasty.
Thanks to the farmers who grew all but one of these ingredients.