Chef Bert Brown-Orleans cooked up some delicious snacks with Climate Classes and Common Good City Farm using scrap foods and provided the recipes so you can try at home!

Enjoy his Kale Stem Hummus recipe:

This recipe uses the tough stems from kale, turning them into a creamy and flavorful hummus. The key is to boil the stems until they are very tender before blending.

Ingredients:

 * Stems from 2 bunches of kale or Swiss chard

 * 1 (15-ounce) can of chickpeas, drained and rinsed (optional but if used reserve the liquid)

 * 1/4 cup tahini

 * 1 peeled garlic clove (or 1 tsp garlic powder)

 * Juice of one lemon (about 1/4 to 1/2 cup)

 * 1/4 cup olive oil, plus extra for drizzling

 * 1/2 teaspoon cumin

 * 1/4 teaspoon red pepper flakes (optional, for a kick)

 * Salt and pepper to taste

 * Reserved cooking water from the stems or chickpea liquid/ aquafaba (as needed for consistency)

Instructions:

 * Prepare the Kale Stems: Remove the stems from the kale leaves and break them into smaller, manageable pieces (about 2-3 inches).

 * Boil the Stems: Bring a large pot of salted water to a boil. Add the kale stems and boil until they are very tender when pierced with a fork, about 15-20 minutes. They should be soft and not stringy.

 * Drain the Stems: Drain the stems, but be sure to reserve some of the cooking water. This water can be used to thin the hummus later if needed.

 * Blend the Hummus: In a food processor or high-powered blender, combine the boiled kale stems, drained chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and red pepper flakes (if using).

 * Process Until Smooth: Blend all the ingredients until the mixture is completely smooth and creamy. This may take a few minutes. Scrape down the sides of the food processor as needed.

 * Adjust Consistency: If the hummus is too thick, add a tablespoon or two of the reserved cooking water or chickpea liquid at a time and blend again until you reach your desired consistency.

 * Season to Taste: Taste the hummus and add salt, pepper, more lemon juice, or more cumin as needed.

 * Serve: Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with paprika or a pinch of red pepper flakes for garnish. Serve with pita bread, crackers, or fresh vegetables.

Tips:

 * Roasted Garlic: For a deeper, less spicy garlic flavor, you can roast the garlic cloves before adding them to the food processor.

 * Consistency: The texture of your hummus can be adjusted by adding more or less liquid. If you prefer a thicker hummus, use less liquid. For a smoother, more dip-like consistency, add more.

 * Flavor Variations: Feel free to experiment with other spices like smoked paprika, a pinch of cayenne, or a little za’atar. You can also add other vegetables like a roasted bell pepper or sun-dried tomatoes for extra flavor.

Thank you to Chef Bert, our volunteers, and attendees for a great scrappy cooking class!