Kale Hummus

Kale chips are the most common version of kale as a healthy snack, but on a recent weekend I experimented with making kale hummus and it worked out great!

I have already talked about the amazing health benefits of kale in a previous post, but I forgot to mention an important benefit. As you know by now, kale (and other leafy greens) is a rich source of vitamin K.

Getting enough vitamin K in your diet is important for the health of your blood; more specifically, it helps your blood clot properly. You may wonder why this is relevant, but if you’re prone to nosebleeds (especially in the winter); getting enough vitamin K in your diet can help prevent or minimize the severity of those pesky episodes.

If you have some extra kale lying around (as you should after making my Kale Salad) than give this recipe a try. It’s another delicious way to include raw kale in your diet.

 

 

Kale Hummus

Ingredients
3 cups organic kale leaves (washed and dried)
Juice from 1 lemon
1/3 cup extra virgin olive oil
1/3 cup pumpkin seeds (or any seed/nut you like: hemp, walnuts, pine nuts, etc.)
1 avocado (you can sub in anything creamy here like 1/2 cup chick peas or tahini)
1 garlic clove minced
1/4 cup shredded Asiago or Parmesan cheese
1/2 tsp sea salt
Fresh ground pepper

Method

Combine everything in your food processor and blend until smooth. Serve with Mary’s Organic Crackers (best price at Costco) or healthy Tortilla Chips (can buy at local grocery store) – enjoy!

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