Nutritional Wisdom with Carly Pollack

Green Hummus

1 15oz can chickpeas, drained and rinsed
1/2 tsp sea salt
2 tbsp tahini
1/4 cup water
2 tbsp extra virgin olive oil
1 bunch kale
1/4 cup sun-dried tomatoes

Place chickpeas in 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. Break kale apart and place in processor with sun-dried tomatoes. Gently pulse until ingredients are well combined, but you can still see chunks of kale and tomatoes. Serve immediately with fresh veggies (carrots, celery sticks, broccoli, cauliflower, radishes, etc.) or refrigerate.

1 Batch