I just discovered a site called Food52, which brings cooks together from all over, to exchange recipes and ideas, as well as support one another in the kitchen, 52 weeks out of the year. I absolutely adore their cooking philosophy. I can completely relate to “If you cook, you’ll make your home an important place in your life.” Way too many of us use the excuse of not having the time to cook, but I really feel as if that’s just a big lie we tell ourselves. Do we really want the next generation of children to rely on fast food? That’s what we’re teaching them each time they hear us remark that we don’t have the time to make dinner. I’m not saying that eating out has to always be a bad thing, but I think children can really learn a lot about food and nutrition through seeing us cook in our own homes.
- If you cook, your family will eat dinner together.
- If you cook, you will naturally have a more sustainable household.
- If you cook, you’ll set a lifelong example for your children.
- If you cook, you’ll understand what goes into food and will eat more healthily.
- If you cook, you’ll make your home an important place in your life.
- If you cook, you’ll make others happy.
- If you cook, people will remember you.
I submitted this recipe for Kale Hummus with Sun Dried Tomatoes for Food 52’s Your Best Dark, Leafy Greens Recipe Contest. I urge you to go check out my recipe HERE, as well as to take a minute or two to look at the vast array of other leafy green recipes while you’re there. This is a quick-fix hummus that incorporates the leafy nutritional value of kale, which can easily be jazzed up by adding additional ingredients you have on hand in the kitchen. Lack of time is no excuse when it comes to this recipe; you simply dump all of the ingredients into a food processor. Even the most self-conscious cook can work with this recipe.
- 1 (15-oz.) Can of Great Northern Beans
- 4 Kale Leaves
- 5 Tablespoons Sun Dried Tomatoes, Packed in Extra Virgin Olive Oil
- 2 Tablespoons Sliced Sweet Pimentos
- Juice of 1 Lemon
- 1/4 Cup Extra Virgin Olive Oil
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- Rinse and drain beans.
- Devein kale leaves.
- Place all ingredients in a food processor; puree until smooth.
- Serve with your favorite chips, crackers, bread, or vegetables.
- Garnish with additional finely diced sun dried tomatoes and pimentos, then drizzle with olive oil.
- Add cayenne pepper for a bit of heat.
- Add grated cheese for more flavor. Try using Parmesan or feta.
- Add crispy crumbled bacon; after all, what recipe can’t be improved with bacon.
ORIGINAL RECIPE: Kale Hummus with Sun Dried Tomatoes
Faith, Hope, Love, & Luck
Come Join Us in the Kitchen!
Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.