Oct 302016

Roasted Garlic Hummus with Kale Pesto


Here’s a combination of two of our favorite things: Roasted Garlic Hummus & Kale & Walnut Pesto.

The added tang of the kale pesto provides a boost of earthy goodness that you’ll love. And the kale adds some of its legendary superpower nutrients. So go – and enjoy!

Since these are things you should always have on hand anyway 😉 all you have to do is combine them when you want them. A couple tablespoons of the pesto dolloped in the center of the hummus is all it takes. Sprinkle with chopped walnuts if you have them!

Serve with your favorite crudité or our homemade Crunchy Pita Chips.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!

 


The Hummus:

Ingredients:

  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice (about 3 tablespoons)
  • 1 (15 oz) cans chickpeas, drained and rinsed.
  • 3 garlic cloves, roasted (see note)
  • 1/2 cup roasted red peppers, chopped plus some for garnish. (jar variety is fine or roast your own)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • salt

Directions:

  1. Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
  2. Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
  3. Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
  4. Add more lemon juice or salt to taste.
  5. Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
  6. Top with a drizzle of olive oil.

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Kale & Walnut Pesto

Ingredients:

  • 1 bunch kale, center ribs and stems removed
  • 2 garlic clove, crushed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup walnuts, toasted if you like (see comment in intro above)
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tablespoon fresh lemon juice (or more to taste)
  • Freshly ground black pepper

Directions:

  1. Pack all ingredients into a food processor fitted with a chopping blade.
  2. Process until a smooth paste.

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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