Lemon kale hummus. Vegan and GF.
Prep time: 
Cook time: 
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Serves: 6-8 servings
  • 2 cloves of giant (seriously huge) garlic (use 3-4 regular size)
  • 3 cups of kale (stems removed) and torn up
  • 1 tbl olive oil for sautéing
  • ⅓ cup of tahini
  • 2 tbl of olive oil
  • 1 pinch of salt
  • ½ tsp of smoked paprika
  • 1 lemon juiced and zested
  • 1 can of of drained and rinsed garbanzo beans
  1. First begin by adding your olive oil to a sauté pan and heat over medium flame. Once hot, add your kale and garlic. Sauté until wilted and cooked through (about 4-6 minutes). Stir often to avoid burning. Once cooked through, add that mixture carefully to your food processor along with the other ingredients. Place the lid on and blend until smooth and creamy. If you need additional olive oil or tahini, add by 1 tablespoon at a time. I added a bit more tahini for creaminess. Taste and adjust the seasonings.
  2. Spoon out into a bowl and drizzle some olive oil, salt, pepper ( I also added hemp seeds) to garnish but that's optional.
Recipe by Knead to Cook at http://kneadtocook.com/lemon-kale-hummus-vegan-gf/