Tuscan Black Kale and Great White Northern Bean Hummus

Tuscan Black Kale and Great White Northern Bean Hummus

  • Servings: 4 cups
  • Difficulty: easy
  • Print

italian-kale-and-white-bean-hummus-1260

Classic hummus does not include any greens but the dish so easily lends itself to using greens like the organic Italian kale from Worden Farm.  It’s super healthy and super delicious!

 

Worden Farm CSA crops-3905

This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.

INGREDIENTS

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  • 1 large bunch or Italian kale or Tuscan black kale, washed, patted dry, de-ribbed and cut into large pieces.
  • 1 15 oz can of organic great white northern beans.
  • 1/3 cup + 2 tbsp tahini
  • 1/4 cup of extra virgin olive oil
  • Juice of 1 large lemon (about 2 tbsp)
  • 2-3 cloves of garlic (your preference how much to use)
  • Kosher salt to taste
  • Black pepper to taste
  • Cayenne pepper (optional)

DIRECTIONS

Preparation:

  • Wash and pat dry kale leaves then remove the thick white rib then cut the leaves into large pieces; set aside.
  • Juice 1 lemon but have another ready in case you want the hummus a little more lemony.
  • Drain and rinse the beans; set aside.
  • Optional step for the garlic, that is if you want to reduce the sharpness of fresh garlic:
    • Heat the garlic in the olive oil in a small saucepot very briefly; set aside, or…
    • Place the garlic cloves in a small, microwave-safe bowl and microwave for no more than 15 seconds; set aside.

Cooking:

  • Blanch the pieces of kale:
    • Fill a large soup or stock pot with 1 1/2 gallons of water, add enough salt to make the water no saltier than sea water, bring to a boil (about 2-3 Tbsp).
    • Add the kale and cook for no more than 2 minutes.
    • Remove the kale and place it in an ice water bath to stop the cooking.
    • When cooled, remove the kale from the ice water bath, drain well.
    • Place the kale in a food processor, add the beans, tahini, garlic, and lemon juice.
    • Process to a smooth consistency.
    • Season with kosher salt and black pepper to taste; add more lemon at this point if you desire it.
    • Add the cayenne pepper to taste at this point, or garnish the plated hummus with it…or not.
    • The hummus is ready to serve!

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ENJOY!

Tuscan Black Kale and Great White Northern Bean Hummus

 

 

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