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.
Kale Hummus
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!
I am hoarding away all these recipes until I get my Kale! Have you been over to the Bercy Gardens lately? I spied Chard growing and a few other leafy cabbagey greens as well…
So glad you’re excited! I have not been to the Bercy Gardens… I love how there are more leafy greens growing in non-eating vegetable gardens than actual ones!
Mmm, that looks delicious. It’s going to be so hard to decide which one of your lovely kale recipes to use when I get my first batch of kale in Paris. I can’t wait! In the meantime, I’m going to make some veggie juice with kale for my afternoon pick me up.
Fingers crossed Mary Kay! And so jealous that you were able to enjoy kale juice while in the States!
Kale + hummus – how clever! This is definately a must-do-recipe.
Awesome. Glad you think so – let me how it turns out (since I see you’re not Kale-less in Paris!)
huh, creative. I’ll try this when the Kale’s harvested. I tried to tweet to you from my phone recently, but it may very well not have gone through. It was a photo of this week’s New Yorker cover — a Bruce McCall drawing of Times Square with one of the buildings had a billboard that said KALE CITY!