It’s been a beautiful start to spring here in San Francisco (not that we had much of a winter)– bright, blue skies and T-shirt weather. On this kind of day, I’d rather be outside than in the kitchen, but I still want to eat well. Picnic-friendly nibbles like hummus with crudités come together in a snap. We made this version with kale at my popular all-kale class a few weeks ago. It has the familiar garbanzo and tahini base you’ll be familiar with, with a spring-like dash of green from the kale and bright flavors of garlic and lemon. Enjoy, and happy spring!
Lemon-Garlic Kale Hummus
Recipe adapted from http://blog.katescarlata.com
Makes 2 cups (about 8 servings)
1 can (16 ounces) garbanzo beans (chickpeas), no salt added if possible
2 cups chopped kale leaves, center rib removed
4 cloves garlic, peeled
2 Tablespoons fresh lemon juice (about 1 lemon)
2 Tablespoons tahini
2 Tablespoons extra virgin olive oil
sea salt and pepper to taste
- Drain and rinse garbanzo beans; reserve liquid if needed to thin hummus.
- Add all of the ingredients into food processor fit with metal blade.
- Blend until smooth and creamy.
- Serve with assorted vegetable crudités, pita bread or pita chips.
Nutrition Info: 134 calories, 6g fat, 4g protein, 191g sodium
Come cook with me! Updated class schedule at https://www.facebook.com/thedoctorsspicebox/events. Stop by and check out the healthy cooking articles I post there. Feel free to give me a “Like” too! Bon appetit!