Kale and Sundried Tomato Hummus on Grilled Sourdough

I’m always looking for two things: tasty food that’s quick to prepare, and more ways to incorporate dark leafy greens into my diet. This little number does both. To eveyrone who doen’t like kale (but knows they should be eating it anyway!) this one is for you. You can’t really taste the kale in this, and blended up you don’t notice the texture, either. Try it out on all those kale-hating husbands you’ve told me about. I dare you!

Serving it on grilled bread is an extra treat. The grill marks add a nice smoky flavor that can’t be duplicated with a toaster. Don’t break out the grill pan unless you really want to; a toaster will do just fine. Even crackers are acceptable. Heck, eat it with a spoon!

Fresh herbs and cracked black pepper build more layers of flavor which, while aren’t necessary, are totally worthwhile. This is a lovely lunch, but change the bread to crostini rounds and you’ve got an elegant appetizer. What’s not to love about this Kale Delivery System?

Kale and Sundried Tomato Hummus
Makes approx. 1 1/2 cups

1 Can Chickpeas, rinsed and drained
2 Tbs Tahini
1/2 tsp Salt
2 Tbs Olive Oil
1/4 Cup Water
1/4 Cup Sundried Tomatoes (about 5)
1 Small Head Kale, de-veined and steamed
Fresh Cracked Black Pepper
Fresh herbs (Optional, I used oregano)

Rinse chickpeas and place into food processor. Add salt, tahini, water, oil and blend until very smooth.

Remove and discard tough stems from kale with scissors. Steam until tender and bright green, shock under cool water, then squeeze as much water out as possible (see photo to the left). Break kale ball apart and place in processor with sundried tomatoes. Gently pulse until ingredients are well combined, but you can still see chunks of kale and tomatoes. Serve immediately or refrigerate.

For a light lunch, snack or appetizer, grill or toast some high quality bread and spread with hummus. Top with freshly cracked black pepper and fresh herbs of your choice, if available.

25 comments April 16th, 2007