About once a month the Food Bloggers Los Angeles group meets for a potluck and conversation about food blogging. It’s a close-knit, welcoming community of cooks and writers who appreciate real, made-from-scratch food. Even when not everyone focuses on health, everyone shares a passion for good cooking — and many are excellent cooks.
Last weekend’s gathering was playfully called Kale-a-palooza. Members were asked to bring a kale-based dish and were treated to a demonstration by San Miguel Produce, which farms about 1,200 acres near Oxnard, California, specializing in dark leafy greens like kale. They served kale margaritas, showed how to make a massaged kale salad, and handed out bags of fresh kale to attendees.
Fun Kale Facts Sidebar #1: All of the potassium in kale is concentrated in the stem, so don’t toss those ribs.
Fun Kale Facts Sidebar #2: As kale’s popularity has grown, San Miguel has expanded its kale acreage and reduced other crops. To maintain soil health and rotation, they swap land with neighboring farmers — a simple, cooperative solution.
For the potluck I brought a bowl of kale and garlic hummus. It’s straightforward and reliable — my kind of recipe. I made it the same morning, but it improves after a night in the fridge: the flavors meld and deepen. It’s especially good on mini whole-wheat bagels the next morning.
Kale and Garlic Hummus
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Ingredients
- 2-3 cups fresh kale
- 1 can garbanzo beans, chickpeas, drained and rinsed or 1 1/2 cups cooked beans
- 1/4 cup tahini, sesame seed paste
- 1/4 cup extra virgin olive oil, plus a little for drizzling
- 2-4 cloves fresh garlic, coarsely chopped (or use roasted garlic for a deeper, milder flavor)
- 2-3 tablespoons lemon juice
- 1-2 tablespoons water, optional
- salt & pepper to taste
- plain or smoked ground paprika, for sprinkling (optional)
Instructions
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Chop the kale into large pieces and steam in a double-boiler or steam basket until tender, about 2–3 minutes. Remove from heat and let cool.
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In a food processor fitted with the multipurpose “S” blade, add the beans and cooled kale first, then the remaining ingredients except the optional water. Start with the lower amounts for tahini, olive oil, garlic, and lemon juice; you can add more later.
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Process for about 20–30 seconds until the mixture starts to smooth. Scrape down the sides so everything mixes evenly.
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Taste and adjust seasonings or texture. If you want a creamier hummus, add 1–2 tablespoons of water and process until you reach the desired consistency.
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Before serving, drizzle a little olive oil on top and sprinkle with paprika. Serve with whole-wheat pita, crackers, bagels, or vegetable sticks.
Notes
2. Canned, drained, and well-rinsed chickpeas are convenient. You can also use dried chickpeas prepared the night before, or adapt the recipe with garbanzo bean flour in a pinch.
Nutrition
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