Massaged Kale Hummus

Holy hummus! If you're a devoted fan of hummus (and you know who you are), you will adore this WILD version! Bright green kale leaves are massaged until they're sweet and shimmery and then they're woven into a creamy blend of chickpeas, tahini, lemon, garlic, and cumin. The vibrant flavor and color of kale catapults traditional hummus in this next-level dip. And it's seriously addictive.

And, you won't believe how easy this hummus is to make. After a quick massage, the kale is processed with everything else in the food processor. That means, you can be dunkin' and dippin' in less than 10 minutes!

I think this would be an amazing addition to ANY appetizer spread - whether it's for the holidays, football-viewing parties, birthday parties, housewarming gatherings, and more!

Serve this hummus with your favorite “dippers”, such as crackers, pita wedges and vegetables. I love the color contrast of bright orange carrots.

Massaged Kale Hummus

1 bunch fresh kale, coarse ribs discarded, leaves chopped, rinsed and drained (about 6 cups)
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
15-ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
1-2 cloves garlic, chopped
1/2 teaspoon ground cumin

Place the kale in a large bowl. Add 1 tablespoon of the olive oil and about 1/2 teaspoon of salt and massage the leaves for 2 minutes, until they soften and turn glossy. Transfer the kale to a food processor and add the remaining 2 tablespoons of olive oil, garbanzo beans, tahini, lemon juice, garlic, and cumin. Process until blended and smooth. Season to taste with salt and pepper. Transfer the hummus to a serving bowl and serve pita, vegetables, crackers, etc.
Store leftovers in an airtight container in the refrigerator for up to 4 days

Serves 4-6