Hummus is a mainstay around my house. Roark is a big snacker, so hummus is something healthy he can mindlessly munch on. I love to smear it on sandwiches or take it to work to dip my veggies in. We can go through cartons of hummus very quickly, so I’ve started making my own. Not only is it more cost effective, but also I can play with flavors and ingredients to add a boost of nutrition.
Roark really loves a spicy hummus, but I am more of a garlic fan. I recently discovered the greatness that is roasted garlic and just knew I needed to incorporate it into a hummus. I threw in some Kale, which adds a unique leafy flavor, as well as some calcium and a fun green color. The result is a very delicious and healthy hummus with a nice, thick consistency.
I hope you enjoy this hummus as much as I do. It is perfect with all types of vegetables and a great way to use some extra kale you might have hanging around. Also, be sure to check back next week as I have an exciting giveaway announcement. Until then, you can always find me on Facebook.
- 1 Bulb of Garlic
- Olive Oil to drizzle
- 1 Can of Chickpeas
- 1 T of Fresh Lemon Juice
- 1 T of Olive Oil
- 2 Leaves of Kale, destemed and torn into small pieces
- Preheat the oven to 400F. Remove the outer layers of the Garlic skin from the bulb, just leaving the ones around the individual cloves. Use a sharp knife to cut off the top ½ inch of the bulb (opposite the side with roots), exposing the individual garlic cloves. Place the bulb on a sheet of aluminum foil and drizzle the top of the cloves with olive oil. Wrap the foil around the bulb and roast it in the oven for 35 minutes.
- Remove the bulb from the oven and carefully open the foil around it to allow it to cool. Once it has cooled, remove the cloves from the skin (it helps to use a small fork), placing them in a bowl and setting them aside.
- Add the Chickpeas to the food processor, along with 5 large cloves of the Roasted Garlic, as well as the Lemon Juice and Olive Oil. Pulse the mixture until it becomes paste-like. You may have to scape the sides of the food processor to make sure everything is incorporated.
- Finally, add in the Kale with some Salt and Pepper to taste. Continue pulsing until the Kale is well worked into the hummus and it turns green. You can then serve the hummus or store in the refrigerator for up to a week. Also, I like to add the remaining Roasted Garlic cloves to the hummus whole, but you can always use them to smear on bread, put in pastas or on pizza, or just eat them as is!