This recipe is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here!
Hummus is already a pretty perfect food. Chickpeas (also known as garbanzos), garlic, lemon juice and tahini, which is a paste made from ground sesame seeds, blended together into a dip or spread. I like to give my hummus both a flavor and a health boost by adding fresh, chopped kale. Why kale?? It’s a nutritional powerhouse, high in protein, Vitamin C and heart-healthy antioxidants.
Garlic Kale Hummus is perfect for serving with pita chips, crackers and veggies. It also makes a really awesome spread for sandwiches and wraps.
Use only the leafy green portion of the kale. The tough, chunky stems will make it impossible to have a creamy, smooth hummus.
If you’re using a blender, add your liquids first. It’ll make it easier for the blender to mix the ingredients properly.
Food Processor or Blender
Operating a Food Processor or Blender
- 3 cloves garlic, peeled
- 1 15-oz can chickpeas, drained with 1/4 cup liquid reserved
- 1 cup chopped kale, stems removed
- 1/4 cup tahini
- 1 teaspoon coarse kosher salt
- 1/4 cup freshly squeezed lemon juice
- pinch ground cumin
- extra virgin olive oil, for drizzling
- Drop garlic into food processor with the processor running. Process until garlic is finely minced.
- Stop the processor and add chickpeas, kale, tahini and salt. Process until a thick paste forms, about a minute.
- Add lemon juice and reserved chickpea liquid. Process for another minute until hummus is completely smooth.
- Spread hummus into a bowl. Sprinkle with a pinch of ground cumin and drizzle with olive oil.