This kale & herb hummus embodies all things summer. I love making hummus because it’s one of those recipes that is protein-packed (thanks to the mighty chickpea) and it’s so adaptable. You can use whatever herbs you have growing in your garden or picked up from your local farm stand or market.
We use hummus on sandwiches, in lieu of a spread, for snacking and my personal favorite – as a salad topper instead of dressing. I absolutely love it and it’s a wonderful avenue to eating more greens and beans. But you may not be convinced. Many people still believe kale is merely a garnish but you’ve heard all the hype surrounding this veggie. Kale has so many health benefits for the body. Just take a look:
~Excellent source of iron
~Vitamins A, C & K
~Packed with fiber – helps to detox the body
~Omega 3’s which help reduce inflammation in the body due to arthritis/training
~Wonderful calcium source for vegans
… but you don’t care for the fibrous texture, well this recipe will convert you. Blending kale into smoothies and hummus make it much easier to eat for picky palates. Plus, this is a great way to incorporate healthier options into your diet. So let’s get to it!
— Knead to Cook