Kale and Sundried Tomato Hummus on Grilled Sourdough
April 16th, 2007
Stumble it!
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.
Entry Filed under: appetizers, herbs, recipe
24 Comments Add your own
1. laura jesser | April 16th, 2007 at 4:09 pm
I’m always looking for some way to kick up my hummus a little. This sounds fantastic–thanks for the idea.
2. Gabrielle | April 16th, 2007 at 4:41 pm
I just want to say that I love your blog so very much. Your photos are so beautiful, and everything looks so very good. If only I had the energy to shop and cook… *sigh*.
If only I could go home to a roommate who would cook this good food for me, or, dare I say it, a husband!
As it is, my cats are useless.
3. midwest neurotica | recip&hellip | April 16th, 2007 at 6:06 pm
[…] VeganYumYum » Kale and Sundried Tomato Hummus on Grilled Sourdough (No Ratings Yet) Loading … […]
4. Lucy | April 16th, 2007 at 6:44 pm
How can anyone not love kale? It’s so delicious.
I can, however, see that this would be the way to convert anyone not so sure about it!
5. Ace N. | April 16th, 2007 at 8:00 pm
Kale and hummus are two of my favorite culinary things. I’m the farthest thing from vegan, but I’m always looking for vegan and vegetarian meals to add some variety to my diet.
6. textual bulldog | April 16th, 2007 at 9:07 pm
This looks amazing. Can’t wait to try it!
7. Hannah | April 16th, 2007 at 9:33 pm
Oooh that looks so good. Would it be possible to blend the tomatoes and kale with prepared hummus? Lazy, but I’m just wondering… it might be nice for single servings.
8. vincent | April 17th, 2007 at 9:31 am
Yum! I often add parsley to hummus, but I never though of kale. This looks fab!
9. Sandy | April 17th, 2007 at 11:46 am
Adding kale into random things has probably been your best contribution to my food life, and that’s saying something.
10. Emmie | April 17th, 2007 at 2:42 pm
Looks amazing!
11. Nikki (heezey) | April 17th, 2007 at 9:37 pm
This is right up my alley. I think you’ve noticed my obsession with kale. I love it. LOVE IT!
12. Alex | April 17th, 2007 at 10:41 pm
I don’t understand how someone wouldn’t like kale!
13. mikaela | April 18th, 2007 at 9:27 am
I am definitely bookmarking this one - thanks!
14. stonielove | April 18th, 2007 at 6:50 pm
wow that looks great - i’ll give it a try! thank you
peace,
stonielove
15. Katie | April 19th, 2007 at 1:21 am
That looks really good! I’ll have to try it the next time I make hummus.
16. Don't Get Mad, Get Vegan! | April 19th, 2007 at 8:39 pm
this looks fan-freakin-tastic! thanks for sharing! can’t wait to try it. ‘m thinkin it would be a great addition to the vegan spread i plan on unleashing on my non-veg family wedding next weekend. hehe
17. Sam | April 20th, 2007 at 6:59 am
I’ve actually never eaten kale and I thought I’d give it a shot after this post since I had all the other ingredients. Its really very tasty. I even learned how to pronounce “kale” and learned what it looks like in a grocery store. Thank you.
18. Kalesy | April 22nd, 2007 at 6:09 pm
Obviously I love kale (see name). But this looks extra delish. Love the blog!
19. appifanie | May 9th, 2007 at 5:22 pm
anyone that knows they should eat kale even though they don’t like it - that’s me! next time i find sundried tomatoes i’ll buy kale too. you rock lolo!
20. Vegan_Noodle | June 11th, 2007 at 4:39 pm
Tried this over the weekend and really loved it! What a great way to sneak in more kale. I also added some lemon juice and cumin with good results. Thanks so much for the recipe! I linked to it on my blog as well.
21. Lolo’s Kale & S&hellip | October 19th, 2007 at 10:24 am
[…] hummus recipe is slightly modified from Lolo’s Kale & Sundried Tomato Hummus: all I did was add 1 huge garlic clove [pressed], a little less tahini [because I’m not a […]
22. food logging « Rite&hellip | November 22nd, 2007 at 1:57 pm
[…] *A la vegan yum yum’s recipe, with mods to reduce oil and tahini (http://veganyumyum.com/2007/04/kale-and-sundried-tomato-hummus/). […]
23. carol | December 14th, 2007 at 8:18 am
I made way too much hummus with this recipe - and it’s delicious! but I wanted to share with you that I had the idea of combining this recipe with isa’s chickpea cutlet recipe, making a kale/sundried tomato chickpea cutlet that’s (if possible) even better than the original cutlet. I also made the cutlets half the size called for, and baked them - these are crispy, tasty goodness!
24. Theoda | March 17th, 2008 at 9:29 pm
I make hummus quite frequently & thought I’d give this a try last night. Wonderful recipe! Thanks so much for sharing it. I never would have thought of putting kale in.
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