This is the perfect snack and surprisingly easy to make. I had bunches of kale to use up and thought, why not?
I prefer to boil the chickpeas and remove the skin. I prefer the creamy texture it lends the hummus when the chickpeas are peeled. This is garlicky perfection with a hint of spice; perfect for crackers, pita chips or veggies.
If your food processor is a temperamental git like mine, you can finish this in the blender.
Active time: 30 minutes
Two 15.5 ounce cans of chickpeas
2 medium lemons – juiced
4 large garlic gloves
2/3 cup of tahini
1/4 olive oil
1/2 tsp salt
3 tsp harissa
1 cup finely chopped kale
Boil chickpeas for twenty minutes and remove skins once cooled. This is easily accomplished with a little bit of water and a little time. Pinch the chickpea to remove the skin and pop into the waiting food processor.
Add garlic and chickpeas to a food processor and pulse until they are starting to blend. Add the tahini, olive oil and salt and pulse again.
Scrape the bowl to combine the ingredients; then add the lemon juice, harissa and kale. Blend until creamy adding cold water by the spoonful only if needed.
Magilla rating: 10