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Kale and Herb Hummus

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Some Tips

If you don’t have tahini on hand – sub out the exact amount in peanut butter.

If you love garlic, add more or roast it for a deeper, nuttier flavor. If you’re making for a party – you may wish to use less.

Store in an airtight container in the refrigerator for up to 2 weeks.


Ingredients



  • 3-4 small cloves of garlic, peeled

  • 1 can of garbanzo beans, rinsed well

  • 1 cup of kale leaves (washed with the thick stem removed)

  • 1/4 cup of dill, parsley & basil leaves (use whatever herbs you wish)

  • 1/4 cup of tahini

  • Juice from one lemon

  • 1/4 cup of olive oil

  • 1-2 tablespoons of water

  • Smoked paprika

  • Kosher salt to taste


Directions



  1. Add your garlic to your food processor and blend that down to avoid eating any large chunks.  

  2. Then add your remaining ingredients.  

  3. Blend until smooth and creamy, stopping to scrape the sides of the bowl down.  

  4. If your hummus needs additional liquid, drizzle your olive oil through the spout until the consistency you wish is achieved.

  5. Taste test and adjust seasonings for your palate.


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