As tomorrow is St. Patrick’s Day, many people are looking for green recipes to cook up. Well, I have quite a few, so I thought I’d share them, starting with dessert!
Asian Lettuce Wraps (mostly green!)
And now I’m adding one more new recipe in honor of St. Patrick’s Day: Kale Hummus!
I really just played around with the recipe and kept adding things until it tasted good! If you’re too afraid of the kale, you may want to start off with my Garlic Lemon Hummus. But I promise, you can’t taste the kale!
It’s super simple to make with a food processor.
Ingredients (plus cumin!).
Rinse and dry your kale in a salad spinner.
Drain your chickpeas.
Don’t do this if you have a smaller food processor (like me!). Add your liquids and then add your chickpeas and kale leaves a little at a time.
Keep blending until all ingredients have been added and you have a smooth hummus.
- 1 can of chickpeas
- 1 cup of packed kale leaves
- 1 clove of garlic, minced
- 2 tbsp tahini
- 4 tbsp olive oil
- 6 tbsp water
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp salt
1) Rinse and dry kale leaves with a salad spinner.
2) Drain chickpeas.
3) Add garlic, tahini, olive oil, water, lemon juice, cumin, salt and a few chickpeas and kale leaves to the food processor. Blend until combined.
4) Gradually add a few more chickpeas and kale leaves and blend until you have used all of them and you have a smooth hummus.