Hummus… a classic Middle Eastern chickpea spread or dip. Nutritious and flavourful. Here we’re adding fresh kale and roasting the garlic – a delicious and easy way to boost nutrients to an already healthy dish! Our hummus is bright with a zesty lemony flavour that is complemented by the smooth undertone of roasted garlic. The added raw kale boosts nutrients by adding a healthy dose of antioxidants, vitamins A, C and K and fibre. A perfect snack or a ‘wow’ dish for any party served alongside raw veggies.
Roasted Garlic Kale Hummus
1 whole bulb of garlic (use all of the cloves for this recipe, or reserve a few for optional garnish)
2 cups cooked chickpeas, canned works well (rinsed)
1 cup kale, rinsed and roughly chopped
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/4 cup water (to help thin out)
1 teaspoon sea salt
- A generous pinch of black pepper
- Optional garnish: the zest of 1 lemon, a couple roasted garlic cloves
Preheat oven to 400 degrees F.
Slice 1 cm off the top of the garlic bulb and wrap it in aluminum foil. Bake for 45 minutes and let it cool (this step can be done in advance, when you are already using the oven). Once cooled pull cloves out with a small fork or squeeze them out.
In a blender or food processor place chickpeas, kale, lemon juice, roasted garlic cloves and olive oil and blend or pulse until smooth. Add water if necessary to reach desired consistency. Season with salt and pepper. Taste and season again if necessary. Optional: garnish with lemon zest and whole roasted garlic cloves.