The easiest way to fight inflammation is through food. Certainly reducing processed foods will go along with helping that, but let’s focus on adding food to your diet rather than taking it way.
Hummus is that classic standard on every menu…. are you sick of it yet? I’m not tired of the hummus but was rather bored with the flavors, until now. Bright, acidic lime adds a refreshing pop while the dark green kale brings a bounty of nutrients and the turmeric fights inflammation.
Go ahead and indulge as a dip or a sandwich spread. I’ve even used this on my fresh pizzas!
Happy Eating
~Monique
Inflammation-fighting Kale Lime Hummus
2 large kale leaves
16 oz garbanzo beans
1/2 avocado
2 garlic cloves, smashed
1/4 tsp turmeric
1/4 tsp cumin
3 tbls olive oil + drizzle for top
1/4 tsp salt
3-4 grinds of fresh black pepper
2 tbls lime juice
1/2 tbls lime zest
Optional topping: fresh parsley and toasted pepitas
2 large kale leaves
16 oz garbanzo beans
1/2 avocado
2 garlic cloves, smashed
1/4 tsp turmeric
1/4 tsp cumin
3 tbls extra virgin olive oil + drizzle for top
1/4 tsp salt
3-4 grinds of fresh black pepper
2 tbls lime juice
1/2 tbls lime zest
Optional topping: fresh parsley and toasted pepitas
Clean the kale and tear the leaves from the spine. Drain the garbanzo beans.
Place the kale, garlic cloves, oil, spices and lime juice & zest in the blender- blend until smooth.
Add in the avocado and beans, blend again until smooth.
Pour into a bowl, top with a drizzle of olive oil, parsley and pepitas. Serve with veggie sticks or use as a sandwich spread.
Notes: I save the kale spines to use in homemade broth and I save the liquid- called aquafab, for other uses.