Lots of folks have added lots of things to hummus – including a few tweaks of our own: Asparagus Hummus; Hot Pink (Beet) Hummus;and Black Bean Hummus, to name a few. But I was searching for green hummus, in honor of the second biggest holiday of the year at the Kelly house: St Patrick’s Day.
I found lots, but none with kale, and so I gave it a whirl- literally – in my food processor and this is now my new favorite hummus! If you saute the kale in a little coconut oil first, it softens and adds flavor to the kale. This dark leafy green adds so much depth and flavor to plain hummus – your taste buds will be amazed! Then, just whirl it into your favorite hummus recipe – or use our recipe below – and you have even more healthy hummus and GREEN to boot, in honor of St Pat’s.
My Irish foodie wish I wrote for all:
KALE HUMMUS CUCUMBER BITES
4 cups chopped kale leaves
2 tablespoons coconut oil
2 cans (15 ounces each) garbanzo beans, drained
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Juice of two limes
1 tablespoon cayenne pepper sauce
1 teaspoon salt
A little water as needed
A little honey (if needed to adjust any bitterness)
12 English cucumber rounds (about 1/3 inch thick)
Parsley laves for garnish
Saute kale in coconut oil in a large skillet, stirring constantly to remove moisture, until kale is soft.
Place cooked kale and all other ingredients in a food processor and process until very smooth, adding a little water as needed to make a smooth consistency. Add a few drops of honey as needed if your hummus is too bitter for your taste – I love the bitterness added by the kale, but temper it with honey if you like.
Spoon a little of the hummus on top of cucumber slices to serve – and garnish with a parsley leaf or two for extra festiveness!
Other fabulous green hummus out there:
Green Hummus, Honestly Yum
Cheesy Green Hummus, Weelicious
Green Garbanzo Hummus, Kalyn’s Kitchen
Hatch Hummus, Confessions of a Foodie Bride
Edamame Hummus, Vintage Mixer
Edamame Basil Hummus, Two Peas and Their Pod