I’ve been buying hummus quite a bit over the last few months and decided that it is now time for me to take control of what is in my hummus. Costco carries Pita Pal hummus which is organic and I am impressed with the ingredients they use (and they only manufacture vegetarian products…bonus!). That being said, I still want to get into the habit of making my own hummus (and adding some extra goodness to it).
This week, I decided that I was going to put that beautiful oregano from my garden to use, along with some raw kale. The kale in my garden is doing beautifully (not that it takes much to grow kale – it grows like a weed). I need to start coming up with new and unique ways to incorporate it into my meals, and why not start with hummus!
Here’s the recipe I used:
2 cups dried garbanzo beans (hey, I’m making sure this batch lasts the week!)
8 to 10 kale leaves with stems removed
10 to 15 fresh oregano leaves
5 small cloves of garlic
2 to 3 lemons, juiced
3 dried chilis (or more if you like living on the edge)
1/2 cup tahini (if you don’t have tahini in the house, use any nut butter you have – I’ve used peanut butter and almond butter in the past with great results)
sea salt to taste
I cooked the garbanzo beans in my handy-dandy pressure cooker and then threw all the ingredients into my food processor. I like my hummus to be quite thick, but you can always add more lemon juice if you’d like to thin it down. This recipe yielded just over 4 cups of hummus.
Now if you’ll excuse me, I’m going to indulge in some hummus on toast.
I love the idea of adding kale to the hummus!