Happy Sunday evening! I hope that you all had a restful weekend filled with plenty of big and small adventures. My little adventure was that I went on a bike ride this morning and didn’t think to wear a jacket even though it was quite brisk outside. I figured I’d warm up, but didn’t account for my downhill ride home. Imagine yourself skiing or snowboarding down a mountain naked. Brrrr, that’s how I felt the entire ride! Hopefully you guys also made better decisions than I did this weekend :).
Tonight I will be sharing my kale almond hummus. I first discovered flavored hummus from the “Hummus Guy” at the farmer’s market. If you’ve ever been to any local farmer’s market, you might’ve noticed that there’s almost always a hummus stand with a person slathering pieces of pita bread in hummus for you to try. What better way to get people to buy your things, than to reel them in with samples, right? It’s pretty much what Costco does, hence why everyone always leaves spending more than they’d ever intended to when they’d entered in the first place.
Anyways, after a long run on a Sunday morning, my aunt and I strolled through the farmer’s market and naturally got sucked into the hummus stand’s genius marketing ploy. We were handed sample after sample after sample from his wide range of hummus. Every flavor tasted amazing, and so the wheels in my head began to turn. Why not try and make my own flavored hummus? So after two trials, I got it down!
With baby kale, almonds, garbanzo beans, and homemade tahini, this hummus is loaded with protein and other nutrients. It also tastes flavorful: creamy, garlicky, and nutty while still staying true to the original hummus flavor. The recipe is below!
- 1 cup baby kale leaves
- 1 can of rinsed and drained garbanzo beans
- 1 lemon (1/4 cup fresh lemon juice)
- ½ tbsp salt
- ½ tsp pepper
- ¼ cup sliced almonds
- 2 cloves of garlic (peeled)
- ¼ cup tahini (1/4 cup sesame seeds processed with 1 Tbsp olive oil)
- ¼ cup olive oil
- Optional (you could use store bought tahini): Make the tahini in the food processor with the sesame seeds and olive oil. Remove the tahini from the food processor and wipe it clean.
- Put the almonds in the food processor and process until they look like almond meal. Add the kale and garlic in the food processor and process. Scrape down the sides and process until there are no more large chunks.
- Add the garbanzo beans and process. Again, you'll want to scrape down the sides and make sure there aren't anymore chunks. Add the tahini and lemon juice into the food processor and process until they're all well blended and smooth. Taste and add salt and pepper to taste. Add the olive oil last.
If you’re feeling up for it, you may want to be ‘adventurous’ tonight and give this kale almond hummus a shot right before bed. That way you can have some packed and ready as a snack tomorrow. I sure have some in my lunch bag right now.
Anyways, I hope you’re all recharged and ready for the week! Stay happy and healthy, y’all!