Kale loves cool weather, and baby leaves will be among the early bounty this season. Blend them with nutritious edamame beans, rich tahini, and garlic and voila: a dreamy farm-to-table dip. The crudités shown here in this Edamame and Kale Hummus snack are from Marshall’s Heritage Farm in Smicksburg, Pennsylvania. But you can get your own at any farm-frsh grocery story near your home.
Why Make Kale Hummus?
If you’re a hummus purist, maybe you’re grimacing at the sight of green hummus. But there are many different kinds of hummus. You can try black bean, white bean, Kalamata olive, and more. Kale on its own can be a little boring, so making it into something like hummus creates a new way to enjoy it that vegetable-skeptical kids or even picky adults can still enjoy. Kale hummus isn’t exactly your classic Middle Eastern hummus, but we’re still using tahini, the basis of all hummus, to create a more robust texture for the kale dish. If you’re curious about incorporating tahini into more things, Chef Eden Grinshpan’s Tahini Baby is a great starting point.
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Edamame and Kale Hummus
Description
Pair this dip with anything you’d like or eat it on its own.
Ingredients
- 2 cups edamame beans, shelled
- 1/4 cup tahini
- 1 large handful chopped kale leaves from Marshall’s Heritage Farm
- 3 tbsp olive oil
- 2 cloves garlic
- 3–4 tbsp water
- 1 tsp soy sauce
- 1 tsp sea salt
- 1/4 cup lemon juice
- Edamame for garnish
- Sesame seeds for garnish
Instructions
- Add all ingredients to a food processor and blend until completely smooth.
- Depending on the consistency, add a little more water if needed.
- Serve edamame and kale hummus with pita chips and fresh local veggies.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
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