This quick and easy Homemade Hummus without Tahini uses kale pesto and sun dried tomatoes. It's a healthy, vegan and gluten free appetizer for entertaining!
Course Snack
Cuisine Italian
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 8People
Calories 167kcal
Author FoodFaithFitness
Ingredients
1/2CupPine nuts
1CupRoughly chopped kaletightly packed
3/4CupFresh basilroughly chopped and packed
1/2CupFresh parsleyroughly chopped and loosely packed
2tspLemon zestpacked
2tspFresh lemon juice
1tspGarlicminced
1/4CupExtra virgin olive oil
2TbspWater
1Can Reduced-sodium chickpeasdrained and rinsed, 13.5oz
1/4CupSun-dried tomatoes with Italian herbsminced
1/2tspSaltor to taste
Pepperto taste
Food Should Taste Good Multigrain Tortilla Chipsfor servings
Instructions
Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces.
Add in the kale, basil, parsley, lemon juice, zest and garlic and process until broken down. You'll need to stop the food processor a few times and scrape down the sides.
With the food processor running, stream in the olive oil, followed by the water, and process until well mixed.
Add in the can of drained chickpeas and blend until creamy and smooth. Again, you'll need to scrape down the sides a few times.
Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper.
Serve with Food Should Taste Good Multigrain Chips and DEVOUR!