I love chickpeas. Michael and I eat them in some form or another at least once a week – oftentimes severals times a week.

For a long time, I tried to make a hummus that I liked and that some what rivaled what I could buy at the store, but I could never get it quite right.

Then, one day, my brother who studied Arabic and who knows of my own love for the Middle East and their cuisine sent me a link to a song that parodied American-ified hummus. The video kept harping on the importance of tahini.

So. I decided to add more tahini to see if that would do the trick. I played around with the proportions for a while and came up with this recipe.

The kale is optional. I just tried to add greens to anything that I can. And it makes it kind of pretty.ingredss


Kale Hummus

Prep time: 20 minutes

Servings: 8-10 servings


3 cups of cooked chickpeas

1/3 cup tahini

1 Tablespoon cumin

2 cloves of garlic

1 teaspoon salt

3/4 cup water

3 Tablespoons extra virgin olive oil

juice of one lemon

2 cups kale (optional)


Puree the chickpeas in a food processor together with the tahini, lemon juice, and olive oil. Slowly add the water until it reaches a smooth consistency. You may not need to use all the water.

Now add the cumin, garlic, and salt into the mixture.

After it is smooth, add the kale, and blend for 2 minutes.

Waa-laa! You have hummus – isn’t it pretty?


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