Update

It's been a year since I've posted! Needless to say, I've been pretty busy. So unfortunately, the day camp was cancelled because we couldn't get enough girls to sign up. Since then, we've decided to move forward collecting and testing recipes.

We recently went to Decatur to test out two different hummus recipes. More specifically, out contact from DIGG (Decatur is Growing Gardeners) invited us to come share a recipe or two with a bunch of kids. In preparation, Sarah and I got together two recipes, gathered ingredients and materials, and I designed notecard-sized recipe cards so the kids could take them home. Unfortunately, I had to cut them all out by hand! All of this took about an hour and a half. It took me about an half and hour to pack everything we needed for the hummus. In general, most of the kids seemed to like the hummus. We also saw the DIGG kitchen and met Kathleen, who is the head of Decatur Family Refuge, which works with DIGG. For the entire day in Decatur, we spent 4 hours working on Girl Scout related stuff. The two recipes for hummus are as follows:

Hanan’s Hummus

Ingredients: 1 15-ounce can Chickpeas (Garbonzo beans), 1 tablespoon lemon juice, 1 tablespoon tahini paste, 1/2 teaspoon salt.

Directions: Open the can of Garbanzo beans and pour the juice (not the beans) into medium size bowl. Pour the drained beans into blender or food processor*. Add lemon juice, tahini paste, and salt, and begin to blend. Add bean juice to the blender one tablespoon at a time until the hummus is as thick as sour cream. Serve on crackers or sandwiches and store in the refrigerator.

*If you don’t have a blender or food processor, try mashing the beans with a fork.

Extra Easy Hummus

Ingredients: 1 15-ounce can Chickpeas (Garbonzo beans), 1/4 teaspoon garlic powder or one clove crushed garlic, 2 teaspoons ground cumin, 1/2 teaspoon salt, 1 tablespoon olive oil.

Directions: Open the can of Garbanzo beans and pour the juice (not the beans) into medium size bowl. Pour the drained beans into blender or food processor*. Add garlic powder, cumin, salt, and olive oil, and begin to blend. Add bean juice to the blender one tablespoon at a time until the hummus is as thick as sour cream. Serve on crackers or sandwiches and store in the refrigerator.
*If you don’t have a blender or food processor, try mashing the beans with a fork.

Total hours: 6.