Dip

Kale & Sundried Tomato Hummus

41
1
1 Can Chickpeas, rinsed and drained
2 Tbs Tahini Paste
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 Oregano to taste
Fresh Thyme to taste
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.
Nutritions

Calories
1780

Sodium
1408mg
58% DV

Fat
49g
75% DV

Protein
84g
168% DV

Carbs
253g
86% DV

Fiber
70g
283% DV