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. It gives a creamier texture to hummus 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.

Kale Harissa Hummus

In the words of Justin Timberlake, "We eats" at our house. My husband has some funky food issues and I've gone to making more and more homemade stuff. I've always had hummus in the fridge but this was my first foray into making my own. Now that I know how easy it is, I'm never going back to store bought again.

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Prep Time: 35

Cook Time: 20

Course: Snack

Cuisine: Mediterranean

Keyword: anoldiebutafoodie, basking ridge, bernardsville, chick peas, far hills, garlic, harissa, justin timberlake, kale, lemons, morris county, morristown, new recipe, peapack-gladstone, somerset county, somerville, tahini, weeats

Servings:

Calories: 185kcal

Equipment

Ingredients

2 15.5 oz can chick peas
4 cloves Garlic large
2/3 cup tahini
1/4 cup olive oil extra virgin
cold water
1/2 tsp salt
3 tsp harissa
1 cup kale washed, stemmed and finely minced

Instructions

Boil chick peas for 20 minutes
Once cooled, remove skins and put into food processor
Add the garlic and pulse until they blend.
Add the tahini, olive oil and salt and pulse some more
Scrape the bowl to combine the ingredients
Add the lemon juice, harissa and kale. Blend until creamy, adding cold water by the spoonsful only if needed