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
- 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
- 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.
- 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.
- Serve with fresh veggies, pita chips, or as a spread for a wrap!