Healthy, allergen-free snacks are a focus at Londonderry School District, especially in the lower grades. Chickpeas—aka garbanzo beans—have become a go-to ingredient for Director of Dining Services Amanda Venezia. She first swapped them in for peanuts in a snack mix that closely resembles Cracker Jack, roasting the drained, canned chickpeas to create some crunch. For this cookie-flavored hummus, the school blends chickpeas with cinnamon, a little maple syrup, vanilla extract and almond extract. To avoid allergens, there is no tahini in this hummus and almond extract is tree nut-free. The plant-based snack tastes like dessert, but meets Smart Snack guidelines. Occasionally, the kitchen also tosses in chopped chocolate chips.