Here’s a classic hummus recipe with the superfood kale blended in: Roasted Garlic Kale Hummus
I realize that some of you might be frightened of this not-so-well-known green: kale. I must admit… I had to learn to like it. If you try it in a salad– like just making a salad with kale and eating it, you probably won’t like it. Kale is one of those greens that you have to work with a bit to make it taste really good. It can have a bitter taste and tough texture, so for salads… you need to pair it with the right flavors, and you need massage the dressing into the salad a little to let it marinate for a while. If you make your salad right, kale is delicious. In this recipe, kale is blended into a classic hummus recipe to make a delicious appetizer dip. And since kale is the ultimate superfood packed with antioxidants and vitamins, that makes this appetizer recipe extra good for you!
This recipe comes from a book called, Let Them Eat Kale: Simple and Delicious Recipes for Everyone’s Favorite Superfood by Julia Mueller. There are 75 recipes in the book- covering breakfast, lunch, dinner and snacks. I’ve made the Thai Coconut Soup with Brown Rice and Chicken (my family loved it), and I also made the Classic Guacamole with Kale (yum!). Here are a few recipes that are luring me in: Orange Creamsicle Kale Smoothie, Spanish Cauliflower “Rice,” Zesty Kale Slaw, Minestrone Soup with Quinoa, Chili Verde Shredded Chicken Enchiladas and Lemony Braised Chicken and Kale. This book will have you craving kale for sure, even if you never thought you’d do so!
Besides kale, there is a good dose of roasted garlic blended into this hummus recipe. It makes for an amazing dip. My family enjoyed it with pita bread and carrots. It’s definitely a unique twist on hummus. Any time you can sneak more nutrition into a recipe without making it taste like it’s trying to be healthy is okay by me!
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Roasted Garlic Kale Hummus
- 7 cloves garlic
- One 15-ounce can garbanzo beans, rinsed and drained
- 1 cup tightly packed kale leaves
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup tahini paste
- 2 to 3 tablespoons water
- 1/2 teaspoon salt, or to taste
- olive oil, for serving
- pita or veggies, for serving
- Preheat the oven to 400 degrees F.
- Wrap the garlic cloves (skin on) in aluminum foil and place in the oven to roast for 20 minutes. Allow garlic to cool before peeling the skin off.
- Add all ingredients to a food processor and blend until smooth. Thin out with the 3rd tablespoon of water, as needed.
- Serve hummus with olive oil drizzled on top and with pita or fresh veggies for dipping.
Here are a few more recipes using kale that you might enjoy:
- Kale and Black Bean Burrito by Cookie and Kate
- Kale Salad with Butternut Squash by RecipeGirl
- Kale Artichoke Dip with Greek Yogurt by The Vintage Mixer
- Butternut Squash Soup with Kale by RecipeGirl
- Kale and Feta Quiche by Eating Birdfood