Looking for a healthier, tastier twist on a classic appetizer?
A Greener & Healthier Hummus
Although hummus of any sort is always a healthy choice, this “Clean Cuisine” Green Garlicky Kale Hummus is ultra healthy not only because of the dark leafy green kale (a superior source of phytonutrients, vitamins and antioxidants) but also because it is oil-free—the rich and creamy texture comes from cashews. Although there is nothing wrong with using certain oils such as monounsaturated fat rich extra virgin olive oil or omega-3 rich flax oil and hemp oil it is always optimal to get your fats in “whole” form from nuts, seeds, avocados, etc. (note: If you want to really boost the nutrition of your Garlicky Kale Hummus up a notch further try soaking the cashews in water for 1 or 2 hours. Soaking nuts–seeds too!– in water improves their digestibility and increases their overall nutritional profile.)
Garlicky Kale Hummus is scrumptious on toasted sprouted whole grain crostini. To make sprouted whole grain crostini, use kitchen shears to remove the crusts from 4 or 5 slices of sprouted whole grain bread (such as Ezekiel 4:9 Food for Life “7 Sprouted Grains Bread”). Cut the bread diagonally, forming triangles. Use a small basting brush and lightly brush the tops of each piece of bread with extra virgin olive oil. Season bread with salt. Place bread triangles in a 400 degree oven and toast for 10 to 12 minutes, until brown and crispy. Remove from oven and spread with Garlicky Kale Hummus (recipe below.)
Garlicky Kale Hummus is also incredible when spread on a grilled Portobello and dusted with Basil Pine Nut Crumble (to make the crumble just put ¼ cup fresh basil and ¼ cup pine nuts in a mini food processor and process into crumbs.)
Garlicky Kale Hummus
Yields: 10 or 12 servings
- 4 cups kale, stems and tough ribs removed, leaves thinly sliced
- ¼ cup water
- ¼ cup raw cashews
- 4 or 5 cloves garlic
- 1 can (15 ounces) BPA-free organic garbanzo beans (such as Eden brand), rinsed and drained
- 1 tablespoon lemon juice
- ¼ teaspoon cumin
- “Real Salt”, to taste
- Fill the bottom of a steamer with 2 inches of water and bring to a boil. Add kale to the steamer basket and cover. Steam for 5 minutes, or until very soft. Remove kale from steamer basket and set aside to cool (pat kale dry with paper towels to remove any excess moisture.)
- Place water, cashews and garlic in a high speed blender (such as a VitaMix) and process until smooth and creamy. Add the garbanzo beans, steamed kale, lemon juice, cumin and salt to taste. Process until smooth and creamy.
P.S. Garlicky Kale Hummus will keep for 3 days if stored in a covered container in the refrigerator.