This hummus is both tasty and extra healthy. The creamy white beans and slightly chewy kale give it a lot of texture and flavor.
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2 large kale leaves, inner stems removed
One 14-ounce can white beans, drained and rinsed (about 2 cups)
1/2 cup plus 2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 clove of garlic
3/4 teaspoon salt, or to taste
2 to 3 tablespoons water
1/4 teaspoon Bragg Liquid Aminos or low-sodium soy sauce
How to Make It
Add the kale leaves and about 2 tablespoons of water to a medium saucepan over medium high heat. Cover and steam for 2 minutes, or until kale is soft. Remove from the heat and drain any remaining water.
Add the kale and all the remaining ingredients except the water to a food processor or high-powered blender. Pulse until everything is combined then add water, 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste and add more salt if necessary.
Hummus can be made up to 3 days in advance and stored in a covered container in your fridge or frozen for up to 1 month.
Bragg Liquid Aminos is a salt- and preservative-free type of soy sauce. It's available at health food stores and on Amazon.com.
Crackers, bread, or veggies.
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