Kale hummus

Another variation of the beloved hummus, this version adds kale which lends a quality of freshness to this otherwise classic dip.

- 1 cup chickpeas, soaked overnight, drained and rinsed
- 2-3 kale leaves, tough stems removed, then chopped
- 2 garlic cloves, mashed
- 1 lemon, juiced
- 1 Tablespoon tahini
- 1 teaspoon cumin
- a pinch cayenne
- sea salt, to taste
- extra virgin olive oil, to garnish

Boil the chickpeas until tender, allow to slightly cool then place them in the blender with the rest of the ingredients and pulse until you reach a smooth texture. Add as much from the cooking water as needed to achieve the desired texture. Adjust seasonings to your preference, place the hummus into the serving bowl and drizzle some extra virgin olive oil on top. Enjoy!

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