Kale & Sundried Tomato Hummus

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. Break kale ball apart and place in processor with sundried tomatoes and herbs. Gently pulse until ingredients are well combined, but you can still see chunks of kale and tomatoes. Serve immediately or refrigerate.