Roasted Garlic Kale Hummus

Make hummus even healthier with the addition of kale. With a whole head of roasted garlic you won’t even notice the kale except for the green color.

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Alright folks, I know it is September and many of you are gearing up for fall with pumpkin recipes but I just cannot do it yet. The highs have just started to stay below 90 but unfortunately 80s are not conducive to dreaming of pumpkin either. It’s like the summer that refuses to end but one day it’ll drastically drop in temperature and never return.

Living in the south the past 8 years, I have noticed the complete lack of a gradual season change. Oh winter is nearing it’s end? BAM infernal summer. It is fall yet? BAM start making hot cocoa. It’s as if there are only two real seasons, mild winter and sticky-hot summer, with a week of spring and fall in between. And I think I write a post saying the same thing every year.

The weirdest seasonal aspect of living in the south is the lack of fall weather at the start of football season. We’re supposed to be gearing up for spiked cider and hoodies, not slushies and skirts/shorts. Thankfully no matter what you are wearing, football food is always welcome.

This week’s recipe is yet another dip because who doesn’t love dip? Hummus is a particularly popular one and this version is packed with a whole head of roasted garlic and kale.

Looking for more garlic recipes?

One year ago: No-Bake Funfettinutter Granola Bars

Two years ago: Blue Cheese Ball

ROASTED GARLIC KALE HUMMUS

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Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 head of garlic
• 1 Tbsp olive oil, plus more for serving
• 1 (15 oz.) can garbanzo beans, drained but reserved
• 1 cup tightly packed kale leaves
• 1/4 cup fresh lemon juice (approximately 2 lemons)
• 3-4 Tbsp reserved bean water
• 1/4 cup Tahini Paste
• 1/2 tsp salt, or to taste

Directions

1. Preheat oven to 400 degrees.
2. Slice the head of garlic in half (like splitting open a bun). Drizzle the cut side with olive oil and sandwich back together. Wrap tin aluminum foil and place in the oven to roast for 20 minutes. Allow garlic to cool before peeling the skin off.
3. Add all ingredients to a food processor and blend until smooth. Add more of the reserved garbanzo bean water if needed to reach desired consistency.
4. Serve hummus with olive oil drizzled on top and with pita or fresh vegetables.

Source: Adapted slightly from Simply Scratch. Originally from the Let Them Eat Kale Cookbook.

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