My Mama told me that she was getting bored with the recent deluge of refrigerator oats recipes. And like the good daughter that I am, I listened.
(Don’t worry, I’ll post some more refrigerator oat recipes next week.)
The Hubster has been enjoying some Lemony Kale Hummus all week. On sammiches, of course.
It’s a go-to lunch for him; quick and easy. And, of course, incredibly tasty.
With the addition of the kale, it’s also a super healthy choice.
Win. Win. Win.
Lemony Kale Hummus
- 1 15-oz. can chick peas (aka garbanzo beans), rinsed and drained
- 1/4 cup olive oil
- 2-3 cloves garlic minced
- 2 tbs tahini
- 3-4 tbs lemon juice
- 3 leaves kale stems removed and chopped loosely
- 2 tbs balsamic vinegar
- 2 heaping tbs fresh parsley, chopped
Place chickpeas into blender and pulse for 1-2 minutes.
Add olive oil and pulse until mostly mixed in and smooth.
Add in minced garlic, tahini, and lemon juice. Pulse until mixed thoroughly.
Add kale, balsamic vinegar, salt and pepper. Pulse again until smooth and creamy.
Add chopped parsley and pulse again until parsley is mixed throughout.
Serve with your favorite pita chip, veggie, or other dip-able item. Or on a sammich, like The Hubster.
Consider making a double batch so that you won’t have to hide any!