If you’re looking for a creative way to use super-nutritious kale, try making a hummus-style dip out of it. It’s beautifully bright green and loaded with garlic and tahini flavor.
This recipe is from the Let Them Eat Kale cookbook. Click here for more information on the cookbook.
- 7 cloves garlic, roasted
- 1 15-ounce can garbanzo beans, drained
- 1 Cup tightly packed kale leaves
- ¼ Cup fresh lemon juice (about 2 lemons worth)
- 2-3 Tablespoons water
- ¼ Cup tahini paste
- ½ Teaspoon salt, or to taste
- Olive oil, for serving
Preheat the oven to 400 degrees F. Wrap the garlic cloves (with the skin on) in aluminum foil and place in the oven to roast for 20 minutes. Allow the garlic to cool before peeling the skin off.
Add all ingredients to a food processor and blend until smooth.
Serve the hummus with olive oil drizzled on top and with pita bread or fresh vegetables.