Kale and herb hummus. V. GF.
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!
3-4 small cloves of garlic, peeled
1 can of garbanzo beans, rinsed well
1 cup of kale leaves (washed with the thick stem removed)
1/4 cup of dill, parsley & basil leaves (use whatever herbs you wish)
1/4 cup of tahini
Juice from one lemon
1/4 cup of olive oil
1-2 tablespoons of water
Kosher salt to taste
Add your garlic to your food processor and blend that down to avoid eating any large chunks. Then add your remaining ingredients. Blend until smooth and creamy, stopping to scrape the sides of the bowl down. If you hummus needs additional liquid, drizzle your olive oil through the spout until the consistency you wish is achieved. Taste test and adjust seasonings for your palate.
From my garden…
Here’s a tip if you don’t have tahini on hand – sub out the exact amount in peanut butter.
If you love garlic, add more or roast it for a deeper, nuttier flavor. If you’re making for a party – you may wish to use less.
Store in an airtight container in the refrigerator for up to 2 weeks.
Perfect for a picnic or beach day too.
Before serving, I prefer to let the hummus come up to room temperature. I drizzle with a bit of olive oil & sprinkle with fresh herbs prior to serving. You can serve this alongside your favorite bread, crackers, vegetables, atop toast or a salad. Endless options! I hope you enjoy.
— Knead to Cook
This looks soooo yummy!!! I am jealous of your beautiful garden!! Thank you for this recipe!!