This Garlic Kale Hummus 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. Bring on the pita chips, sliced cucumber, whatever you got and I am happily dippin’ it into a bowl full of hummus.
How do you improve a pretty perfect food? Instead of run of the mill hummus, you make Garlic Kale Hummus. I like to give my hummus both a flavor and a health boost by adding lots of garlic and fresh, chopped kale. Garlic makes everything better and why kale, you ask?? Kale is a nutritional powerhouse. It’s high in protein, vitamin C and heart-healthy antioxidants and it tastes really, really good. (If you’re into garlic scapes, and you should be, my Garlic Scape Hummus is also delicious.)
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
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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.
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