Wednesday, April 15, 2009
The Green Table Project So officially at 7:30pm on April 14, 2009 we launched the first Green Table Project cooking demos. It was small turn however big ups to Gwen and Steven for attending the demo sharing their stories around food. The YMCA on Bedford Avenue in Bed Stuy hosted last night demo however this summer check us out throughout community gardens in Brooklyn. Shop locally, eat healthy, be alive! The focus of yesterday's class was garbanzo beans and the health benefits of beans in your everyday diet. I made a delicious lemon hummus (below you can view the recipe and attempt it yourself to make at home). Look out for the calendar of events coming soon and support GTP in your hood. If you have a community garden that would like to host a GTP send me an email and we can discuss specific details. See you soon and shop locally, eat healthy, and be alive! Until the next month... Cheers ya'll PS. Sweet Potato Bakery stickers coming soon!! Grab one and stick it where it counts! Green Table Project Hummus Dip Prep Time: 10 minutes Ingredients: . 1 16 oz can of chickpeas or garbanzo beans . 1/4 cup liquid from can of chickpeas . 3-5 tablespoons lemon juice (depending on taste) . 1 1/2 tablespoons tahini . 2 cloves garlic, crushed . 1/2 teaspoon salt . 2 tablespoons olive oil Preparation: Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve immediately with fresh, warm or toasted pita bread, or vegetables. Variations For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.