Roasted Garlic Hummus with Kale and Thyme

1. 1

   Place garlic cloves in a tin foil pouch, drizzle with olive oil and roast in a 350 degrees F oven for 15 minutes.

2. 2

   Remove from oven, let cool before removing the skins.

3. 3

   Blanch kale leaves in a pan of boiling salted water for 1 minute.

4. 4

   Drain and cool of paper towel.

5. 5

   In a food processor (or blender, but I really recommend food processor) combine drained chickpeas, tahini paste, garlic cloves and kale.

6. 6

   With food processor still running, drizzle in olive oil.

7. 7

   Add salt, thyme and lemon juice.

8. 8

   Be sure to check the consistency of your dip here as well as the seasoning.

9. 9

   The thyme is really the start here and makes this dip stand out.

10. 10

    Serve in your favourite dip bowl, drizzle with olive oil and garnished with a few thyme leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.