I truly cannot believe that it took me as long as it did to begin making hummus, especially since it is probably one of the easiest side dishes/spreads there is to make, and there are plenty of other things that I make from scratch that require so much more skill in cooking. It's funny, there are just those things that even when you are an experienced cook it never really dawns on you to make.
I like to joke with my Mom about this who is an absolutely incredible cook and baker and always made everything from scratch growing up...except for brownies. For some reason that was the one baked good that always seemed to come from a box, and to this day she doesn't know why it never dawned on her to just make them from scratch like everything else because brownies are one of the easiest baked goods to make!
But back to making homemade hummus, while there isn't anything wrong with buying store bought hummus, especially since there are so many high-quality brands out there using great ingredients, it can get pricey and making your own is absolutely more cost effective. What I love most about this recipe is that it takes something that most people would have never thought to learn how to make, and turns it into something that is so accessible. This honestly is my favorite part about recipe development in general because cooking from scratch, and eating well does not need to be complicated or expensive! In fact it in most cases can be the complete opposite.
Since by now I have perfected a few different hummus flavors using various spices, I wanted to see how I could incorporate some leafy greens into the hummus to change up the nutrient profile a bit. Since kale can be difficult to digest when eaten raw, I ended up cooking the kale slightly, just to make it easier to digest when combined with the rest of the hummus ingredients, and to make it easier to blend into the hummus mixture. While adding kale definitely changes the texture from a super smooth consistency the taste is still amazing and perfect for dipping with your favorite sliced veggies or crackers.
kale white bean hummus
makes roughly 16 oz
- 1 - 15 oz can of cannellini beans
- 2 cups packed baby kale
- 1 clove garlic
- 3 tablespoons olive oil
- 1/4 cup tahini
- 1 tsp sea salt
- 1/2 tsp black pepper
- Juice of one fresh lemon
- Rinse cannellini beans throughly and place in a food processor.
- Next, rinse baby kale and remove from thick stem.
- Place kale in a sauce pan over medium heat and allow to cook for 1-2 minutes just until it begins to soften slightly
- Add kale to food processor
- Next, peel one clove of garlic and add it to the food processor. (Note: If you have GI issues I recommend roasting your garlic ahead of time)
- Lastly, add your olive oil, tahini, salt, pepper, and lemon juice to the food processor.
- Blend on high for 2-3 minutes until desired consistency is reached.
- Optional: Drizzle with olive oil and a pinch of sea salt before serving.