Wow, it got really fall like far too quick for this guy. It’s not that I don’t like fall, I just don’t like what comes after fall. Having had a garden for the first time, my Kale has grown beautifully and I just couldn’t resist making this superb Kale and Sun-Dried Tomato Hummus.
Most people think of Hummus and other dips as more of a seasonal item. More for warmer weather like Spring and Summer. I’m half Italian and half Macedonian and I’ll tell you right now that this Hummus as well as any other, are tried and true dishes that are well eaten and enjoyed year round. I believe that if you want it, eat it. No matter what season it is and that goes for all food.This Kale and Sun-Dried Tomato Hummus is a perfect way to start your children’s palette off on the right track. There are so many different variations of this one dish, it’s so versatile and forgiving that just about any vegetable can be added to the base for an incredible and wonderous snacking experience. Throughout my years within the restaurant industry, I have had the delight of eating incredible amounts of Hummus, have bought copious amounts of Hummus, made lots of Hummus. Kale and Sun-Dried Tomato Hummus was a definite must try for me as my daughter Ava is lactose intolerant and I love getting a green like Kale into her diet. Gotta love the calcium content for those growing bones.Kale and Sun-Dried Hummus, or any hummus for that matter is a fantastic addition to the kids lunches. You can do a veggie medley to dip, crackers, or use it on a spread for a wrap or sandwich. I love having this dip around as it really helps to fill the kids on those rainy and dreary fall weekend days when they want to stay inside and get the boredom munchies. Recycling the veggies in the fridge is always a good thing too! I made this dip for one of those lazy weekend days last week and served it up with some amazing baked pita bites that I’m pretty sure Jeanine grabbed at Costco the last time she was there. Man oh man, what a great combination. My kids went through a full bag of the pita bites and they licked the bowl of Kale and Sun-Dried Tomato Hummus completely clean. Now that’s some good eating.
Hummus Prep List:
- 1 1/2 cups chickpeas cooked and peeled
- 2 cups kale leaves stemmed
- 4 cloves garlic
- 3 – 5tbsp olive oil
- 1 1/2 tbsp tahini
- 3/4 cup sundried tomatoes
- salt and pepper to taste
- Very powerful Blender ( I use the Breville Boss)
- Combine chick peas, tahini, garlic, kale and half your olive oil and pulse for a few times.
- Turn your blender up to smoothie or as high as it will go and slowly add the rest of your olive oil.
- When your Hummus is coming to form, add your sundried tomatoes a bit at a time (don’t worry about the extra oil, it’ll be well used).
- Depending on how you thick or how runny you like your Hummus depends on how much olive oil you use I like mine firm so I stick to 3 tbsp.
- Once your Hummus is at your desired consistency, transfer it into a serving dish and cover with plastic wrap.
- Let sit overnight or serve immediately, it’s all up to you.
- Serve with crackers or veggies or both.
Kale and Sun-Dried Tomato Hummus has become a new found favourite snack that they gladly eat at any time throughout the day. I try to stress to my kids that eating different foods and experiencing all the wonderful flavours from across the world only helps them further develop their senses and their sense of taste adventure.
What are some of your favourite Hummus Combinations?