Kale Pesto Hummus


This is delicious!  Unfortunately, it’s a hard sell for friends who are afraid of vegetables.  I find that omitting the word “kale” from the name works best.  More people are willing to try “hummus”, even of a special variety, than are willing to try “kale anything.”  But, once they taste it, they are hooked!

I wish I could remember where I found this recipe, because it is a winner!

ingredients

  • 3 Tbl lemon juice
  • 2 Tbl tahini
  • 15 oz can chickpeas, drained and rinsed
  • 1 Tbl olive oil
  • 1-1/2 tsp minced garlic
  • 1/2 tsp kosher salt
  • freshly ground pepper, to taste
  • 2 Tbl water, plus more if desired
  • 1/3 cup fresh basil, packed
  • 1/2 cup kale, packed, stems removed
  • 1 Tbl walnuts, plus more for topping

instructions

In the bowl of a food processor, place lemon juice and tahini.  Process until smooth.  Add the chickpeas, oil, garlic, salt and pepper.  Process until fully combined and smooth.  Slowly add the water until desired consistency.

Add the basil, kale, and walnuts.  Process until the basil and kale are chopped fine, adding more water if the mixture becomes too thick.

Top with crumbled walnuts and fresh basil.  Serve with fresh veggies or pitta chips.


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