Description
This quick and easy, vegan homemade hummus features kale pesto and sun dried tomatoes. It’s a healthy, gluten-free appetizer for entertaining!
Ingredients
- ½ cups Pine Nuts
- 1 cup Roughly Chopped Kale, Tightly Packed
- ¾ cups Fresh Basil, Roughly Chopped And Packed
- ½ cups Fresh Parsley, Roughly Chopped And Loosely Packed
- 2 teaspoons Fresh Lemon Juice
- 2 teaspoons Lemon Zest (packed)
- 1 teaspoon Garlic, Minced
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Water
- 1 can (13 1/2 Oz. Size) Reduced-sodium Chickpeas, Drained And Rinsed
- ¼ cups Sun-dried Tomatoes With Italian Herbs, Minced
- ½ teaspoons Salt, Or To Taste
- Pepper To Taste
- Gluten-free Multigrain Tortilla Chips, For Serving
Preparation
Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces. Add kale, basil, parsley, lemon juice, zest and garlic and process until broken down. You’ll need to stop the food processor a few times and scrape down the sides.
With the food processor running, stream in olive oil, followed by water, and process until well mixed. Add drained chickpeas and blend until creamy and smooth. Again, you’ll need to scrape down the sides a few times.
Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper. Serve with chips and devour!
