This time of year, I am taking in all the green that I can, while it is still here. Sure the fall is the most colorful time of year around here, but the winters in Buffalo are long, cold and definitely lacking in greenery and fresh local produce.
What better way to celebrate the remaining green and fresh flavors of the summer than a simple dip featuring two of my favorite flavors – roasted garlic and fresh raw kale! I grabbed some beautiful local garlic and kale from the farmers market, and let those be the start and I created my recipe from there.
This hummus is simple to put together and it is filled with layers of incredible flavors. And as with any hummus, this one would be great with rice crackers, tortilla chips, fresh raw veggies, on pizza, in wraps or sandwiches or heck, even just by the spoonful.
This post was originally shared on the Free People Blog BLDG, as part of my ongoing series.
[print_this]Roasted Garlic & Kale Hummus – Gluten-free + Vegan
Makes approximately 2-3 cups
- 1 bulb of fresh garlic
- 1 large can (25 ounces) organic garbanzo beans (chickpeas)
- 1/3 cup fresh lemon juice
- 1/4 cup tahini, well stirred
- 1 1/4 teaspoons coarse or kosher salt
- 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
- 1-2 tablespoons olive oil
- Red pepper flakes or black pepper
Start by roasting your garlic. Preheat the oven to 400ºF. Peel away the outer layers of the skin from the garlic bulb, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the head of garlic in the center of a small piece of foil. (You can also place it in a baking pan or muffin tin covered with foil). Drizzle a couple teaspoons of olive oil over the top, using your fingers to make sure the garlic head is well coated. Close the foil around the garlic tightly. Bake for 30-35 minutes, or until the cloves feel soft and tender. Take it out of the oven and allow it to cool so you can touch it. Using a knife or a fork, press down on each clove to squeeze the garlic out of the skin.
Make your hummus. Reserving 1/4 cup of the liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add in the kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little freshly ground black pepper or red pepper flakes. Process until smooth. I drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a nice, subtle taste. Sprinkle a bit of red pepper flakes or smoked paprika and drizzle a bit of olive oil on top when serving. Serve with your favorite gluten-free goodies like rice crackers, tortilla chips, raw veggies, or serve it on a sandwich, in a wrap and more. To store, refrigerate in an airtight container up to 1 week. [/print_this]
15 Responses
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Oh my goodness, I love this idea Beth! An wouldn’t you know it, I have an abundance on garlic, kale and chickpeas in my kitchen right now 😉
Thanks Gabby! It is quite tasty! I hope you enjoy it if you make it. Have a great week!
Oh my gosh. This looks absolutely delicious! I have a problem digesting garlic (so sad!), but this would be worth it…I’ll have my digestive enzymes ready to go.
PS: THE NUNATURALS BOX WAS SOO GREAT! They really packed a ton of stuff in there…Thank you so much for hosting that giveaway!
Thanks Raechel. Oh no, so so sad about the garlic. I think this would still be delicious even without the garlic and maybe with some caramelized onions on top. So glad to hear you got the box from NuNaturals and that it had so much stuff. Such a great company, I really enjoy their products. I have to get to playing with more of them soon. Enjoy and thanks again!
Beth I live near Toronto, Ontario so I know what kind of winters you’re talking about! I too am savoring all of the fall delights. This hummus sounds absolutely amazing. I’m heading to Free People to check it out!
Oh yeh, you know all too well about what lies ahead. I was hoping our move to California would have happened by now, but alas I have another WNY winter ahead of me. I am crossing my fingers for another mild one like this past year!
YUMMMM
It sure is!!
Wow. I ran right out to the store to get chickpeas when I saw this recipe. I was getting tired of my spicy peanut kale. Now I have something spectacular and new!
Thanks so much for this yummy recipe.
Thanks Belle. Yeh I was feeling like I need to come up with a creative way to use up some of the kale around here too. Totally different way. I hope you enjoy this recipe!
[…] recipe is from Beth at Tasty Yummies, whose blog I just discovered a while ago. I’m definitely going to be trying out some more […]
Another yum yummy treat. I eat this as a meal. Awesome. Fresh, green taste. Different. Creative.
[…] ROASTED GARLIC & KALE HUMMUS – GLUTEN FREE & VEGAN by Tasty Yummies […]
Beth, your website is the best thing I’ve found! its abundance of recipes, aesthetic appeal, your enjoyable writing and simply that it caters to vegan-gluten free eaters such as myself, you are a heaven-sent! thank you for all your hard work to make this available for us 🙂