Last week Hillary, from Nutrition Nut on the Run had a fun post on her blog describing her ideal girls night in where healthy meets decadent. I really loved the post, and I was so happy she had included a link to Lemon Kale Hummus, as a starter she would serve.
I love having friends over for dinner parties and backyard barbecues. I never cook very fancy and I like to keep things simple. It just so happened that I had a barbecue on our calendar for last Sunday when I read the post. I knew I was going to have to make it for our friends. I’m an appetizer girl. I seriously can’t get enough of appetizers so I always appreciate when appetizers are somewhat healthy. Then I don’t have to feel like I’m totally over-indulging.
This hummus is a double batch of the recipe below. What I really liked about the recipe was the added Greek yogurt to the hummus rather than tahini. While I usually include tahini in my hummus recipes, this was a nice change.
The hummus itself was very bright (from the lemon) and raw (from the kale) tasting. It might sound like a weird description, but I really loved how healthy it tasted. Since I made a double batch there was plenty more to eat during the week as a healthy snack for David. I’ll definitely make this hummus again in the future.
Lemon Kale Hummus
Recipe from Siggis Yogurt
1-2 small garlic cloves
1/2 cup lightly packed kale, washed and torn
1 (15 oz) can chickpeas, drained
1/4 cup plain Greek yogurt
1/2 lemon, juiced
2-3 tablespoons olive oil
salt and pepper to taste
In a food processor start by pulsing garlic and kale until minced. Add in chickpeas, yogurt, and lemon juice. Process until smooth while adding in olive oil. Add salt and pepper to taste. Serve with your favorite veggies.