Roasted Garlic Kale Hummus

• Vegan
• Gluten free

• Produce

  • 2 15.5 oz cans Garbanzo beans
  • 1 head Garlic
  • 5 Kale, leaves
  • 2 Lemons

• Condiments

  • 1/2 cup Tahini

• Baking & Spices

  • 1 Cayenne and black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 2 tbsp Water

Found on thegarlicdiaries.com

Description

Ingredients

• 1 head garlic
• 5 kale leaves
• 2 15.5 oz cans garbanzo beans (chick peas)
• 2 lemons (about ½ cup juice)
• ½ cup tahini (if you buy the all natural kind, it will be separated and you will have to stir it until it all comes together)
• 4 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons water
• Cayenne and black pepper for serving

Directions

• Preheat your oven to 400 degrees
• Take apart a head of garlic but leave each individual clove still in its paper wrapping
• Set one clove aside and dont roast it - we will add that one into the hummus raw
• Place the garlic cloves in a piece of foil, and drizzle a little bit of olive oil over them along with a pinch of salt and pepper
• Wrap the foil around the garlic cloves so it forms a pouch, and roast for 25 minutes, or until the garlic cloves are tender when pierced with a knife
• Let the roasted garlic set out to cool and bring a pot of water to a boil
• To prep your kale leaves, slice out the stem all the way up the leaf so that you just have the dark green leaf of kale. The stem can be very tough
• Slice up the kale in about 2 inch strips
• Fill a large bowl with ice and water and set next to the boiling pot
• Add the kale into the boiling water and let it cook for 1 minute and 30 seconds
• Transfer the kale into the ice bath so it stops the cooking
• In your food processor, add the garbanzo means, lemon juice, tahini, olive oil, salt, water, kale leaves, roasted garlic, and raw garlic clove
• Process until the mixture is completely smooth
• To serve, transfer to a bowl and drizzle lightly with olive oil and sprinkle on a pinch of cayenne and black pepper