SNACKS

Kale Hummus

Kale Hummus

Kale Hummus



While I will never turn my nose at classic hummus, lately I’ve really been enjoying flavor variations such as this glorious kale hummus. It is earthy yet fresh and begs to be drizzled with olive oil and sopped up with warm pita.

But before we get into the recipe, let’s address the elephant in the room- the great chickpea skin debate. Some swear by removing the skins for a smoother, creamier texture, while others argue that it’s an unnecessary step that complicates the hummus-making process. 
 
Those in favor claim that removing chickpea skins creates a smoother, creamier texture in your hummus and allows the flavors of the other ingredients to better shine through. Those opposed argue that removing chickpea skins is tedious and time-consuming, and depletes them of valuable nutrients and fiber. 
 
Whether to remove chickpea skins for hummus ultimately boils down to your own taste preferences and willingness to put in the extra effort. I personally don’t think it is essential and only do it about half the time.  Nonetheless, my method for removing the skins from the chickpeas is below, should you decide to give it a try. 

Ingredients

  • 1 bunch lacinato kale, stems removed

  • 1 1/2 cups (a 15. oz. can) chickpeas, drained and rinsed*(see note for instructions on how to remove chickpea skins- this is entirely optional)

  • 2 tbsp tahini

  • 2 tbsp extra virgin olive oil

  • 1-2 cloves garlic, peeled

  • the zest and juice of one lime

  • 1/2 tsp ground cumin

  • Kosher salt

  • ice water

  • If removing chickpea skins you will also need:

  • 1 1/2 tsp baking soda

Directions

  • Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 4 quarts of water and 2-3 tablespoons of Kosher salt to a boil. Once the water boils, add the kale and cook until bright green (should happen in less than a minute). Using a spider strainer or tongs, remove kale, and plunge into the ice bath.
  • Squeeze excess water from the kale and add to your food processor with the chickpeas. Add the olive oil, tahini, lime juice and lime zest, cumin and garlic. Process until smooth, adding ice water, if the mixture is too thick. Continue to process hummus for 4 to 5 minutes to aerate and make the texture smoother. Season to taste with Kosher salt. 
  • *To Remove Chickpea Skins (this is an optional step, as noted)
  • PLEASE NOTE THAT IF YOU SKIN CHICKPEAS, YOU WILL NEED MORE THAN ONE CAN BECAUSE SKINNING REDUCES YIELD. YOU WILL STILL NEED 1 1/2 CUPS OF CHICKPEAS FOR THE ABOVE RECIPE, MEASURED AFTER SKINNING.

    Combine 2 cups cooked chickpeas (canned or cooked from dry, drained but still moist) and 1 1/2 tsp baking soda in a small saucepan or skillet. Stir continuously over medium heat until the chickpeas are uniformly hot.  Stir for another minute. Transfer the chickpeas to a large bowl with cold water, and rub gently with your fingers. The chickpea skins should slip off easily and float to the top of the water. After about 4-5 minutes of rubbing, appx. 80% of the skins will be removed, but keep going if you want to remove them all. To remove the skins from the water, swirl the water in the bowl so the skins rise to the top then, either: 1) pour the water with the skins into the sink (taking care not to discard any chickpeas) and refill bowl with cold water; or 2) skim off with a strainer.