Kale Hummus

kale hummus

Everyone needs another hummus recipe, right?  Even though I don’t usually care for it very much, I decided to give it a try based, again, on how nutritious it is.  As far as dips go, you can’t really beat it in terms of protein, fiber, fat content, vitamins and minerals.  The recipe I riffed off of to make Kale Hummus was originally made from lentils (nice but a little bland).  What we came up with is a knock-your-socks-off-good kind of dip.

Kale Hummus

4 cups kale, roughly chopped, sautéed in 2 Tbsp olive oil with 2 or 3 cloves crushed garlic (depends on your taste).

Saute until the garlic is a little brown, and the kale is bright green and tender.  Throw that all in a blender or food processor.

Add 1-16oz can of chickpeas/garbanzo beans, 1/4 cup tahini, 3 Tbsp lemon juice, 1 more Tbsp olive oil, 1/2 of a small, dried chili and 1 tsp of salt.  Blend away.  If the mixture is too thick, or you want a smoother hummus, add water – 1/8 of a cup at a time.  Blend after each addition until it is the consistency you want.

I actually made this twice last week!  It was that good.  I had it for lunch, with chopped veggies.  I mixed it with some pasta for Mateo (who also ate it on its own, scooping it up with his hands, right off the plate).  It would be fabulous in a wrap or a sandwich, and it keeps well!  I will stay in the fridge 3 or 4 days easily, and it’s a great thing to have on hand when you’re starving after work.