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Kale HummusPrint This
- Handful of kale
- 1 can of chickpeas, rinsed + drained
- 3 TBSP of tahini
- 1 TBSP of olive oil
- 2-3 TBSP water
- Juice from 1/2 large lemon
- 2 cloves of garlic, grated or crushed
- Salt and pepper to taste
- Optional - vegetable crudités to dip!
Blend all the ingredients together in a food processor or nutribullet.
Keep in an airtight container in the refrigerator for 2-3 days.