After the humiliating act of publicly eating the long, thick, green collard wrap filled with leftover kale and quinoa pilaf for lunch, Evie decided to regain her composure by perusing the Green Grocer event calendar, for dessert. A foodie event would be just the thing to get her mind back in order. And she just might meet someone nice, pleasant, with an experimental bent.

Having missed the Beaver Dam Pepper Tasting last month, she opted to sign up for The Green Grocer Wine Tasting which happened to start immediately after work today. She’d have to take the Blue Line at precisely the time she hated and put up with the sweaty and leering Mr. Space Invader who always found her and stood too close, behind her.

Cassie, the owner of Green Grocer, is usually at the wine tastings and perhaps could recommend a great red. Something fresh, clean, with experienced undertones of cherry and hard wood. Something that would go perfectly with the crudités and smokey kale hummus dinner she planned later. Nothing like wine, hummus, and pita bread to mop up a girl’s woes.

50 shades of kale, smokey kale hummus

This hummus makes an awesome dip for lunch or dinner.

Smokey Kale Hummus

  • 1 clove garlic (more if you have a stalker)
  • 1 can chickpeas, liquid reserved
  • juice from one lime
  • 1/2 of one chipotle pepper in adobo sauce
  • 1/4 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • 2 tablespoons tomato paste
  • 2 tablespoon tahini if you’re not on a low fat diet, otherwise omit
  • salt to taste
  • 2 cups torn kale
  1. Remove stems from kale and tear leafy parts into large chunks. Steam kale until just barely bright green. Run under cold water to stop cooking then squeeze out the excess water with your hands. Set aside.
  2. In a food processor, process garlic, chickpeas and lime juice, adding small amounts of the reserved chickpea liquid if too dry for blades to turn.
  3. Add remaining ingredients except kale and process until very smooth.
  4. Adjust salt to taste and process to blend.
  5. Add kale last and process until broken up but you can still see leafy bits.

Serving suggestions: Goes great with a variety of crudités and there will be plenty left for lunches during the week. A red wine with heart is good company when dining alone.

NOTE: This recipe is a compilation of two of my faves: Kale & Sundried Tomato Hummus from Vegan Yum Yum and FatFree Vegan Kitchen’s Chipotle Chickpea Dip.