Kale and Garlic Hummus

Kale and Garlic Hummus

Kale and Garlic Hummus

About once a month, the Food Bloggers Los Angeles group gets together for a potluck meal and some chit-chat about the business of blogging.  It’s a pretty close-knit group (though we’re always happy to have new members!), and one that I appreciate tremendously. Even if not all the bloggers in the room are health-focused, everyone is excited about cooking real food from scratch, which I think is the most important thing. Also, they really are damn good cooks.

Last weekend, our monthly meeting was affectionately titled Kale-a-palooza. We were asked to bring a kale-based dish for the potluck, and were then treated to a kale demonstration from the folks at San Miguel Produce. They farm 1,200 acres of land near Oxnard, CA – growing mostly dark leafy greens, like kale. They got us liquored up with Kale Margaritas, made us a massaged-kale salad, and then gave us bags of fresh kale to take home. As you can imagine, I was a happy boy.

Fun Kale Facts Sidebar #1: We learned that all of the potassium in kale is found in the stem – so don’t toss those ribs!

Kale Salad Demonstration

Fun Kale Facts Sidebar #2: Because of the recent spike in popularity of Kale (yay!), San Miguel has started growing much more of it, and much less of other crops.  I asked Jan Berk, their Vice President, how they deal with soil health and crop rotation. Her answer pleasantly surprised me: They swap land with other farmers. Gotta love such a simple, cooperative solution!

For my part in the potluck, I brought a bowl of  kale and garlic hummus. Nothing too fancy, but hey, that’s my style.  I made it the same morning, though ideally I wish I had made it the night before; it’s better once it has a chance to sit overnight in the fridge.  The flavors become better friends with a little bit of time… perfect on our “mini” whole wheat bagels the next morning for breakfast.

Kale Hummus on mini whole wheat bagel


Kale and Garlic Hummus
Author: 
Recipe Type: Dips & Spreads
Cuisine: Mediterranean
Prep Time: 
Cook Time: 
Total Time: 
Serves/Yield: 6
 
I’m pretty loose with the ingredient quantities below, because I like making my hummus “to taste” depending on my mood, the weather, and whatever music happens to be playing at the moment. Since it’s easy to add more of the secondary ingredients (like lemon juice or olive oil), start with a smaller amount of those and add more until you like how it tastes. Remember, it’s easy to add, but really, really hard to subtract!
Ingredients
  • 2-3 cups fresh kale
  • 1 can garbanzo beans (chickpeas), drained and rinsed or 1½ cups cooked beans
  • ¼ cup tahini (sesame seed paste)
  • ¼ 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Taste and add more of any of the ingredients to your liking. Process until you reach the desired consistency.
  5. 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!
Notes
1. I made this in our food processor, but it'll also work with a regular blender or an immersion blender - it just won't come out quite as smooth.

2. Because I was in a hurry, I used canned beans, drained and well-rinsed – of course you could use dried beans and prepare them the night before. In a pinch, you could also adapt this to use garbanzo bean flour.

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20 Comments on "Kale and Garlic Hummus"

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Ben
Guest

Looks good!! All hail kale!

Ed
Guest

Hummus is one of my everyday snacks. I put a load of basil, garlic, and dry wasabi in it. Thanks for mentioning the benefit of the kale stems, I save them for making my vegetable stock, which I also use in my hummus.

Going Veggie
Guest

What a wonderful idea! We love kale and there’s lots of the purple ruffled kind around this time of year in Georgia. I’ll be adding a few cups to your usual hummus recipe. Thanks!

Going Veggie
Guest

What a wonderful idea! We love kale and there’s lots of the purple ruffled kind around this time of year in Georgia. I’ll be adding a few cups to our usual hummus recipe. Thanks!

Kerry
Guest

Sounds yummy! How about crispy Kale chips for dipping?

Christina
Guest

Sounds delicious! Since you say all the nutrients are found in the stems, I assume you used those too? I’ve always discarded them because they’re so tough, but if you think they can be cooked properly, I’ll believe you! 😉

Robin
Guest

Going to have to try this ASAP. My husband, the newly minted vegan, has to have hummus everyday. I have to have kale everyday(well, a lot anyway). Marriage made in…the kitchen?

Marty
Guest

Just happened to have a bunch of kale in the fridge and tried this, loosely following the proportions. Awesome! Thanks for the recipe. I put it onto cooked broccoli and carrots and had a wonderful dinner!

Maureen
Guest

I have never put kale in my hummus but it does sound really good. I’m envious of your food blogger get togethers!

Susan
Guest

I also put in spinach and roasted red peppers and part of a avocado along with the kale. It tastes great. We eat it with air popped popcorn.

Alexa
Guest

This is delicious – I just made some today! I couldn’t find any tahini for under $12 at the grocery store, so I crushed up about 1/4 cup of toasted sesame seeds with a bit of olive oil with a mortar and pestle – it worked out perfectly! Thank you for the recipe 🙂

Amanda Cowan
Guest

Yum! I am always on the lookout for new ways to use greens. What a fantastic recipe! I am just about out of our last batch of roasted red pepper hummus.. I guess I better get to soaking some chickpeas!

Dorothy Reinhold
Contributor

This was seriously tasty!

Patricia K. Rose
Contributor

Loved that Kale Hummus. So simple, but what a difference in nutrients, taste and presentation. Thanks for sharing. I will be making this.

Flower Child
Guest

I made this today. I didn’t cook the kale, and whizzed it all up in the Vitamix. Drizzled with sun dried tomato oil…It was sublime! Thank you for posting this!

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