- 2-3 cups fresh kale
- 1 can garbanzo beans, drained and rinsed or 1 1/2 cups cooked beans
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil, plus a little for drizzling
- 2-4 cloves fresh garlic coarsely chopped (or use roasted garlic for a deeper, but less spicy, flavor)
- 2-3 tablespoons lemon juice
- 1-2 tablespoons water (optional)
- salt & pepper to taste
- plain or smoked ground paprika for sprinkling (optional)
Chop the kale into large pieces, and steam them in a double-boiler or steam basket until soft, about 2-3 minutes. Remove from heat and allow to cool.
In a food processor with a multipurpose “S” blade, add the beans and kale first, then the remaining ingredients except the optional water (add that later if you want the hummus to be a bit creamier). For the tahini, olive oil, garlic, and lemon juice, be sure to start with the lower amount and add more later. Process the ingredients for about 20-30 seconds, until the mixture starts becoming smooth. Scrape any beans stuck to the side, so it will mix evenly. Taste and add more of any of the ingredients to your liking. Process until you reach the desired consistency.
Before serving, drizzle a little olive oil on top, then sprinkle with some paprika. Enjoy your kale and garlic hummus with whole wheat pita, on your crackers or bagel, or with veggie sticks!
From Eating Rules