White Bean Hummus with Kale

Since I got my food processor, I have reveled in the freedom of being able to make hummus at any time, provided I have a can of legumes.  I've made two batches of hummus with traditional chickpeas and both were quick, easy, and delicious.  This time, however, I wanted to try something a little different.

I had a whole bunch of kale left over because of it's absence in this soup, and a can of white cannelloni beans, and I always have garlic, so I threw it in the food processor and made a delicious, vitamin packed dip!

I gathered my ingredients: a whole bunch of kale, white beans, tahini, lemon (juice and zest), garlic, cumin, salt and pepper.

That is a mountain of kale.  In retrospect, I would have used about half of that.  You should use about half of that.

Anyway!  I boiled some water and added the kale to cook for a couple of minutes.

The cooked kale was added to the food processor and was whizzed around a couple of times.

Next goes the tahini, garlic, lemon zest and lemon juice and cumin.

I processed that, then added a can of white beans with a little of the liquid they sit in.  I added some salt and pepper and tasted for seasonings.  I ended up adding a bit more salt, but that's up to you.

This dip has all the flavors of a great hummus, and all the health benefits a mountain of kale has to offer.  It's creamy and garlicky, and the kale gives it a great flavor and texture.  

Like I said, when I make this recipe again, I will probably cut the kale in half.  A little goes a long way, as you can see by the extremely green color of that hummus.  It would also probably be a little easier on my food processor.  That kale was hardy!

If you're looking for a healthy snack to have on hand, this is definitely a good one.  I ate it with carrot sticks for lunch, along with some tuna, and was very happy.  It will last up to a week in your refrigerator, so snack away!

Here's the recipe!

White Bean Hummus with Kale

Ingredients

• 1 can of white beans (I used cannelloni beans)
• 1 lemon (zest and juice)
• 1 bunch (or 1/2 a bag) kale, chopped, ribs removed 
• 2 tablespoons Tahini
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method

1. Bring a large pot of water to a boil.  Add kale and cook for 3 minutes, until kale is wilted and bright green in color.  Drain and add to food processor.  Pulse a couple of times until cooked kale is chopped up.
2. Add lemon zest and lemon juice, cumin, tahini, and garlic and pulse together.  Add can of white beans with a little bit of the liquid and pulse to combine.  Season with salt and pepper then taste for seasonings, adjusting if necessary.
3. Serve with fresh veggies, pita chips, or as a spread for a wrap!  

Enjoy!