So, this didn’t start out specifically as a “roasted garlic and kale” hummus recipe. It started out as a standard, although exceptionally awesome, hummus recipe using all the standard ingredients. But normally hummus has parsley in it, which I didn’t have on hand. And while normal hummus has plenty of garlic in it, you can only make garlic better by roasting it, and adding more of it to something, so here is one of those recipes that happens when you don’t have everything you quite need, but magic somehow happens. I will also post the original recipe below. This is one recipe you can certainly tweak however you like- add bacon, scallions, extra garlic, less garlic, more lemon, extra cayenne, you get the picture….
You will need:
3 heads of roasted garlic (for instructions, see the recipe for “Roasted Garlic Parmesan Pasta” here on the blog)
2 cans of chick peas (I used low sodium, but use what you prefer) – drain them, but save the liquid to thin the hummus if needed
A couple of large kale leaves- I used about 1/2 cup
2/3 cup olive oil
1/2 cup tahini
1/3 cup lemon juice- I used the juice of 2 large lemons
cumin, about 1/4 teaspoon
In a food processor, put your roasted garlic, kale (ribs removed), and some of the olive oil and lemon juice, process til smooth. This ensures an even distribution of those flavors throughout the hummus. Then throw in the tahini and chick peas, process til smooth. It will probably be very thick, so add the rest of your lemon juice and olive oil. If it is still too thick, or not processing well, add some of the drained liquid from the chick peas. Once it is about the consistency you like, add the salt, pepper and cumin- I used Himalayan pink salt and fresh cracked black pepper, but use what you’ve got. You can also add a pinch of cayenne, but I was going to serve this to a nursing mama whose baby had a sensitivity to cayenne, so I left it out.
This hummus is the BEST I have ever tasted, and now I’m totally ruined for storebought hummus for life. My kids, ages 2.5 years and almost 1 year, were eating it by the spoonful. While use of a spoon is a perfectly fine serving method, it’s even better served with crudites, pita chips, on sandwiches….we generally just snack on it with baby carrots straight from the bag.
Another serving suggestion, which is so good I might live on it for a while, is to slice a ripe avocado in half, peel it, and stuff the cavity with hummus. Delicious doesn’t even come close to describing that taste sensation!!
The original base recipe is below:
Again, adjust to your liking…
1/4 C parsley
1 head of roasted garlic
2 cans chick peas, drained, (but save water it will help thin if needed)
2/3 C olive oil
1/2 C tahini
1/3 C lemon juice
1/2 tsp cumin
dash of cayenne, salt & pepper
Put the parsley & garlic in food processor and mince, then add rest of ingredients and process until smooth.
Feel free to customize and have fun with your hummus too! I made some the other night that was a little skimpy on tahini because I ran out. I added avocados and topped it with bacon and while they were kind enough to let me eat the bites with bacon on them, my kids were literally trying to grab handfulls of it and shove it in their mouths. YUM!