Kale Stem Hummus
As you probably know, hummus is a really versatile dip. The classic Mediterranean version calls for chickpeas, tahini, lemon and some spices. But any number of variations on top of this basic recipe exist or can be created. And it can be whipped up really quickly any time if your pantry always has tahini and a can of garbanzo beans. And it is fairly healthy too!
This version came about after a few consecutive weeks of Cooking with Kale (a favorite pastime of Tera Farm buyers :)). I used up the leaves but decided to keep the tough stems instead of throwing them on the compost pile, like I normally do. While looking up what to do with kale stems, I did find pesto recipes. But I had other pesto. And it struck me that hummus would be a more quickly consumed product. So I pulled out the tahini and the can of garbanzo from my pantry and whipped up this recipe! I have not used any olive oil in the hummus - the tahini adds some fat for richness and I feel that is enough.
Ingredients:
Stems from 2-3 bunches of kale
1/2 can garbanzo beans, drained and rinsed (use the whole can for a somewhat denser version)
2 small cloves garlic
3 tbsps tahini
Juice of ½ large lemon
¼ cup sun-dried tomatoes (optional)
½ jalapeño chopped (or whole if you like more heat)
¼ tsp black pepper powder
Salt to taste
Method:
Remove tough ends of the stems and boil them in water with ½ tsp salt till stems are tender, around 10 minutes. Drain, reserving 1 cup of the water. Add stems and all other ingredients to a blender and puree till smooth, adding reserved water as needed. Taste and adjust with more lemon juice or salt.
To give it texture, I added jalapeño once the other ingredients were pureed smooth. Then pulse for a few seconds till the jalapeño breaks down into bits but is not blended smooth. If using sun-dried tomatoes - the kind that are not in oil - they can also add to the texture.
Transfer to a bowl, top with a splash of EVOO and sprinkle with za’atar. Serve with warm pita bread or crackers.
-Vaishali