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.
- 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
- Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
- Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
- Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
- Add more lemon juice or salt to taste.
- Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
- Top with a drizzle of olive oil.
Note: 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
- 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
- Pack all ingredients into a food processor fitted with a chopping blade.
- Process until a smooth paste.
Co-Author of Garden Candy Basics