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
- 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.
- 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.
- Add remaining ingredients except kale and process until very smooth.
- Adjust salt to taste and process to blend.
- 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.
October 2, 2012 at 11:08 am
50 shades of KALE?! Yes please!! :) Must. follow.
October 2, 2012 at 11:53 am
Cool… are you going to post 50 recipes? I’ve got a killer kale-based pizza recipe (with photos). What’s this “MOFO” process? Thanks! Mark
October 2, 2012 at 12:16 pm
Mark, welcome to Vegan Mofo. Go to http://www.veganmofo.com to learn more about participating. Every year, in the Fall, an entire month of vegan food!
I’m not going to get 50 recipes in before the end of Mofo but that is eventually the goal ;-}
I’d love to try your kale pizza. I am actively looking for more kale recipes to augment my own.
October 2, 2012 at 2:11 pm
Be glad to get you the recipe(s). Please send me an e-mail directly and I’ll use that as a means. Thanks… (actually, I’ve a couple of pizza concepts in my book involving Kale, so I need to figure out which you might like… any particular diet restrictions? GF, LG?)… MOFO looks like fun, wish I had the discretionary time to do that many posts this month!
October 2, 2012 at 4:51 pm
Mark, Just emailed you!
October 2, 2012 at 3:19 pm
Would you be interested in a guest post? I have kale DONUT recipe that I’d love to share with a new audience. Drop me an email (abcvegan [AT] gmail [DOT] com) and let’s put something together. :)
October 2, 2012 at 4:50 pm
Just emailed you!
October 2, 2012 at 11:55 am
Look yummy! Anything smokey is ok in my book!
October 2, 2012 at 12:48 pm
“1 clove garlic (more if you have a stalker)” That cracked me up! This looks great, I’ll be giving it a go this weekend.
October 2, 2012 at 1:33 pm
Have you tried kale ice cream…delicious
October 2, 2012 at 1:53 pm
It is definitely on my list. I just need to work out the best combination of ingredients. Do you have a recipe you like?
October 2, 2012 at 2:21 pm
Love it. Can’t wait to see where this tawdry journey ends up!
October 2, 2012 at 10:54 pm
We’ve been getting gobs of kale from friends who garden and have an overabundance. I have several go-to recipes, but I can totally use more! I’ve landed in the right place! :) I imagine the chipotles in adobo sauce make for a wonderfully smoky hummus!
October 3, 2012 at 10:50 am
Every year I say the same thing: I wish I’d planted more kale. Next year, I’m dedicating an entire 8 x 3 foot raised bed to different types of kale. And hoping that the flea beetles stay over on the trap crop and leave the kale alone ;-}
Love your take on the Wizard of Oz BTW. Adding Dr. Oz was genius!
October 3, 2012 at 11:08 am
The trick with flea beetles is using a row cover (remay) until the plants are about six inches or higher and an weather the storm. This also is totally required in growing eggplant where I normally live (they love that over just about anything else but arugula).
I’ve grown four types of kale, 3 types of chard, 3 types of spinach. Kale and chard the most reliable and can handle the temperature ranges better than most (‘cept some asian cabbages, choi’s). Never had flea beetles take out kale (unless very tiny and young still).
Arugual (and young mustard greens) have always been “unofficial” trap crops for me!
October 3, 2012 at 11:11 am
Yep, mustard greens are my trap crop. And radishes work for leaf miners.
October 3, 2012 at 7:58 pm
Especially this year, you can use as much kale as you can get! :D And I’m so glad you’re enjoying the Oz series! That makes me happy! :D
October 3, 2012 at 6:58 pm
50 shades of kale. You crack me up, girl. The 50 Shades of Grey book looked so darned tame that I’m embarrassed to be American ;)
October 3, 2012 at 8:43 pm
You had me at “hummus”! (Seriously, I have been known to eat it with a spoon.)
October 10, 2012 at 5:08 pm
I must try this, because my husband planted so much kale in our garden I’m pretty sure we’ll never get it used up, ever.
October 10, 2012 at 5:19 pm
This is a really good dip, spread, or whatever. It was really hard to save some for photos. But then again, I’m a hummus fiend.
October 10, 2012 at 5:40 pm
Same here. Hummus is a favourite in this house. I scored some 50 cent tubs of Sabra artichoke spinach hummus at a discount store a couple months ago and wish I’d gotten more. I still have 4 of the tubs in the freezer.