As summer comes to a close, I know I’ll try to host at least one more dinner or cocktail party, which is the perfect time to enjoy drinks and hummus. But what Kale Monday offers today, is a Kale Hummus – putting an unusual twist to the ordinary chick-pea dip.
This recipe was provided by Rasmus from Sweden who is the writer behind the Vegologi blog. When he mentioned a kale hummus, I immediately asked to share his recipe so others could try another fun way to use kale.
Rasmus of Vegologi
serves 2-3 as an appetizer portion
1 can of garbanzo beans (you can also soak and cook dried garbanzo)
2 large leaves of fresh kale
1 teaspoon of Caraway seeds
1/3 cup of cooking liquid from steaming kale (start with 1/4 cup)
1 clove of fresh garlic (we used 1 large clove and it was very strong; this depends on your taste for garlic)
1 lemon – juiced
1/2 teaspoon ground cinnamon
2 pinches salt
Cold-pressed Canola oil (optional)
Sunflower seeds (optional)
1. Remove the kale stems. Shred the leaves and lightly steam them in boiling water for 5-6 minutes.
2. Heat a dry frying pan and toast the Caraway seeds over medium heat. Pour them into a mortar and crush them.
3. If using sunflower seeds (I did not have any on-hand), toast them in the same pan until lightly brown.
4. Place the garbanzo beans (chickpeas) in a food processor with 1/4 cup of the cooking liquid from the steamed kale and mix until smooth.
5. Add the kale, Caraway, sunflower seeds and garlic into the processor and mix so the kale and garlic are finely chopped.
6. Season with lemon juice, cinnamon and salt.
7. Mix for 20-30 seconds and add the oil, a splash at a time until the hummus is creamy as desired. Add more cooking liquid if needed.
As with any kale recipe, you can add or take away however much kale, garlic, lemon, salt, etc that you choose. It’s all about what tastes best to you!