I have been so anxious to mess around in the kitchen lately but just have not had the time! Well this week I have had TONS of time to both play in the kitchen and get back on track with my workouts. It is bittersweet really – my little buggie is on vacation this week with his dad. They are having a blast in Myrtle Beach while I am at home cleaning, cooking, and kicking my butt working out. Earlier this week I posted my 20 Day Fitness Challenege, going into day 4 I am doing fantastically. I have gotten up every morning and done at least a 10 minute workout and I have done something active every evening this week. Bring in on challenge!
A few weeks ago, while browsing the vendors at Findlay Market, I stumbled onto an artisan hummus vendor called SUMMUH. (Hummus backwards, get it?!) Anyway – they had some really amazing hummus flavors and it got me pretty inspired to try some of my own. One of the flavors, which I just could not get out of my mind, was garlicky kale. Admittedly – mine looks NOTHING like the one I tried at the Farmers Market but it turned out to be pretty amazing!
Garlicky Kale Hummus
Makes 2 cups
- 1 clove garlic
- 2 cups chickpeas
- 2-3 Tbsp olive oil
- 1/4 cup tahini
- Juice from 1 whole lemon
- 2 packed cups kale, stems removed
- Water – as needed
- Salt and pepper, to taste
- Crushed red pepper, as garnish
First things first, roast the garlic. Preheat oven to 400°. Remove the outer skin from the whole garlic but leave on the individual cloves. Cut the tips off the top of the bulb and drizzle with olive oil. Make sure to cover it well. Wrap in foil and heat in oven for 30 minutes. After the garlic is roasted it can easily be popped out of its shell. Be careful, it will be hot!
Do you have a favorite hummus combination?