We are huge football fans.
No Super Bowl Sunday is complete without a spread of game day food. I do try to keep a balanced menu. It’s not all about chips and pizza.
So while we enjoy some of our homemade favorites like wings, loaded potato skins, and sloppy joes, there will also be a generous helping of vegetables and healthy bean dips.
After experimenting with aquafaba last week, I was left with a rather ridiculous amount of garbanzo beans in my fridge. The boys and I had some fun experimenting with various flavors of hummus. Our favorite was the one I share today. While some in my house were less than enthusiastic about the addition of kale to the mix, others really enjoyed it. Kale certainly adds a bit of earthiness to the flavor, but I have never been one to steer away from my kids actually being able to taste all of the ingredients in a dish. I actually want them to know what kale tastes like.
Lemon, Basil, and Kale Hummus
1/2 cup Chosen Foods Avocado Oil
1 clove garlic
juice from 1 lemon (about 1/4 cup)
1 tablespoon dried basil leaves
1/4 teaspoon onion salt
1/8 teaspoon ground black pepper
1/2 cup packed baby kale leaves
1 can garbanzo beans, drained
Place all of the ingredients into a blender or food processor and process until smooth. Should the mixture be too thick, add a bit more avocado oil, a tablespoon at a time.
4 thoughts on “Lemon, Basil, and Kale Hummus”
Thanks so much!