Kale And Hummus Salad Recipes
PUMPED UP KALE SALAD WITH HUMMUS DRESSING
This kale salad with hummus dressing is protein packed, delicious and full of nutrients.
Provided by Running to the Kitchen
Categories Salads
Time 15m
Number Of Ingredients 14
Steps:
- Combine salad ingredients in a large bowl, set aside.
- Combine all dressing ingredients in a food processor and process until creamy and smooth.
- Pour dressing over salad and toss well until fully coated. Let salad sit for at least 10 minutes before serving.
- Top with additional pepitas and walnuts if desired.
32 DELICIOUS WAYS TO USE KALE
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a kale recipe in 30 minutes or less!
Nutrition Facts :
KALE AND HUMMUS SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.
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- Chop the kale into large pieces, and steam them in a double-boiler or steam basket until soft, about 2-3 minutes. Remove from heat and allow to cool.
- In a food processor with a multipurpose "S" blade, add the beans and kale first, then the remaining ingredients except the optional water (add that later if you want the hummus to be a bit creamier). For the tahini, olive oil, garlic, and lemon juice, be sure to start with the lower amount and add more later.
- Process the ingredients for about 20-30 seconds, until the mixture starts becoming smooth. Scrape any beans stuck to the side, so it will mix evenly.
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- Preheat the oven to 425 degrees fahrenheit. Line a baking sheet with a nonstick mat or parchment paper.
- Whisk together oil, hummus, salt, and pepper in a large bowl. Toss cauliflower to coat. Spread evenly on baking sheet and bake for 15 minutes. Toss the cauliflower and bake for an additional 15 minutes, until crispy.
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- Place chopped kale in a large bowl. Sprinkle with 1/4 tsp salt. Massage salt into leaves until kale softens and turns a bit darker in color.
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- Put it all together: Divide the salad between bowls. Add a big spoonful of hummus and a big slice of socca. Eat!
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