Kale And Sundried Tomato Hummus On Grilled Sourdough
Makes 1 1/2 Cups
I’m always looking for tasty food that’s quick to prepare, and more ways to incorporate dark leafy greens into my diet. This little number does both.
Read more about this recipe at VeganYumYum.
1 can chickpeas, rinsed and drained
1/2 teaspoon salt
2 tablespoons tahini
1/4 cup water
2 tablespoons olive oil
1 small head kale
1/4 cup sundried tomatoes (about 5)
Fresh oregano (optional)
Sourdough bread
prep: 10 minutes
total: 20 minutes
food processor
pot
1. Rinse chickpeas and place into food processor. Add salt, tahini, water, oil and blend until very smooth.
2. Remove and discard tough stems from kale with scissors. Steam until tender and bright green, shock under cool water, then squeeze as much water out as possible. Break kale apart and place in processor with sundried tomatoes. Gently pulse until ingredients are well combined, but you can still see chunks of kale and tomatoes. Serve immediately or refrigerate.
3. For a light lunch, snack or appetizer, grill or toast some high-quality sourdough bread and spread with hummus. Top with freshly cracked black pepper and fresh oregano or other herbs of your choice.
