Recipe: Kale Basil Pesto Hummus with Walnuts

Try this super healthy delicious spin on traditional hummus for a flavor-packed taste bud-tickling culinary experience. Just a couple tablespoons provides some of the “good” carbohydrates, a little protein, and loads of micronutrients like vitamins A, B-6, C, E and K. If that’s not enough, you also get the benefit of basil’s healing anti-inflammatory, antioxidant, antispasmodic, analgesic and antibacterial properties!

• Garlic: 3 cloves
• Basil: 2 cups (approx. 1 medium bunch)
• Kale : 2 cups coarsely chopped
• Walnuts: ½ cup
• Garbanzo Beans: 2 cans
• Tahini: ½ cup
• Olive Oil: 4 tbs
• Lemon Juice: 2 tbs
• Sea Salt: 1-1 ½ tsp to taste (or 1 tbsp Liquid Aminos)

Directions:

Blend the garlic and the basil; add the kale and blend it all down. Next, add the garbanzo beans, tahini, olive oil and lemon juice and continue blending. Toss in the walnuts and the sea salt (or Amino Acids). Let it blend until smooth and creamy.

This recipe yields 1.5 quarts (about 6 cups)!

Serve as part of a crudite (sliced veggie plate), or try this hummus with crackers. You can also mix in a little of the hummus with some cooked whole grains such as quinoa, farro or barley to create a savory side dish.

Do note that this hummus is used in the Quinoa and Farro Stuffed Dolmas recipe…soooo gooood!