Category: Sauces / Sides & Starters

Spicy Kale Hummus with organic radish

Simple n’ Spicy Kale Hummus

Ode to Kale.

 

This recipe takes the classic loved hummus dish and makes it fun to look at almost as much as it is fun to eat.

 

I was recently thinking back to when kale first made it’s way into the proverbial foodie world. I am not even sure when it became so popular, but all I know is that it’s like the grandfather of superfoods. It’s the Gandalf to the acai, spirulina,  goji berry, maca world. I have admittedly fallen into that category of foodie obsessed. I love kale. I love it because I know it’s healing and nutritious but also because it just looks so darn interesting. Anything that is interesting to eat is well, interesting to eat. But above the health benefits, it can make food the coolest color. Just like most all other categorized “superfoods.” Really! If you haven’t thought about it, here’s your chance. Kale makes the most brilliant green. Acai makes the brightest purple that you can’t get from beets or blueberries. Beets though… beets make a brilliant magenta, goji berry makes red, blueberries with some baking soda actually make blue, and spirulina is just the deepest forest green by nature. I love dying foods with nature’s gifts. I fall more and more in love with food because of its magnificent powers. And kale, well, kale makes the color green which is my favorite color so I am already biased to kale.

 

Spicy Kale Hummus

 

I just spent far too long looking up random facts about kale. It’s a powerful curse to have Google right at your fingertips. You can pretty much find the answer to any question imaginable. But if you are like me, you find yourself getting lost into surfdom and spending hours (which seem like minutes) researching random information like facts about kale, for instance.

 

Fact:

Did you know? In 2008, 539 babies in the US were named kale.

National kale day is October 2nd.

 

O, I have one more for you… Bon Appetite deemed 2012 as the year of the kale.

 

So does this mean that kale has peaked? Like it’s on its way to some kind of midlife crisis with beets or turmeric? I think I disagree. Perhaps 2012 was the year that kale made its grand entrance. But kale is still winning in my book. And it definitely makes this spicy hummus a win.

 

Spicy Kale Hummus

 

I grew up with the motto, “Eat something green with every meal.” I can still hear my mom saying it to me. When I end up with something like fruit for breakfast, I get that little voice in my ear that makes me go downstairs to my lanai and grab some greens to sauté up alongside my fruit. And now, whether by force, guilt, or because I actually love all vegetables, I love anything green. So much so that I try to sneak it into anything. Like hummus. And why not? Why not make boring old mashed chickpeas be bright green with some Omega 3s and Vitamin B tossed in?

 

Spicy Kale Hummus

 

This hummus dish is every radish or pita chip’s dream. It’s slightly lemony with a bite, and it’s packed full of nutrients that regular old hummus doesn’t have. I have made this for countless dinners and appetizers, and everyone loves it. It’s interesting. It tastes like hummus. And it’s green. What more could you want?

 

Spicy Kale Hummus

 

So dig in :).

 

Yields About 2 cups

Spicy Kale Hummus

Classic hummus dish spiced up with some color and fun that even the non veggie eaters with love. Perfect for the kiddos.

5 minPrep Time

5 minTotal Time

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Ingredients

  • 2 cups kale, rinsed and stemmed
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup + 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 Tablespoon lemon juice
  • 1 cup kale, stem removed
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. Combine all ingredients into blender or food processor and blend until smooth.
  2. If you need a little more liquid to help it move, add more olive oil by the tablespoon.
  3. Drizzle a little more olive oil on top to serve and sprinkle some cayenne pepper for an extra kick.
Recipe Type: Side Dish

Notes

Keep in an airtight container for up to 5 days in the refrigerator. Enjoy with pita, veggies, chips, falafel, or by the spoonful 🙂

7.6.4
23
https://homecooked.love/spicy-kale-hummus/
ESHA Logo
Calories
162 cal
Fat
12 g
Carbs
10 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Tart Grandma Betty Applesauce

My most recent travels was a whirlwind of sites, smells, and tastes of my childhood. There were early summertime nights spent in Morgantown, West Virginia then traveling south along the Appalachians on the Blue Ridge Parkway into Virginia and North Carolina. I had so much time planned out to sit down and write story after story of all these new recipes I have been creating and recreating back in Hawaii. However, when opportunities came to sit and write in the car or late at night, I felt eager to put the iPad down and just soak it all in.

Either that or just feeling really car sick from the unforgivingly windy roads. The moments that caught me most were the stars, the sounds of a whippoorwill or owl in the distance as I scan along the deep valleys that guide me to the horizons of the mountains of every hue of blue.

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Smelling the blooming mountain laurels and rhododendrons, the sound of flowing rivers that I grew up boating with my parents or even the smell of bacon at my grandmother’s house brought back so many childhood memories.

I realized in that moment, like I do time and time again, that being present in every moment has far greater clarity and meaning then any thought or idea I jot down in my journal. Besides, it’s not like I am going to forget that I like my grandmother’s applesauce so much.

 

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We were on our way to visit my dad’s side of the family in North Carolina, as I watched Pilot Mountain become clearer in the distance, I asked if anyone had any funny or memorable stories about my Grandma Betty and her cooking. Nothing in particular came up for anyone, other than the fact that everyone agreed on her thoughtfulness and attention to every detail in the kitchen. This goes without saying that she is a wonderful cook. She literally made (and still does to this day at age 84) every individual Vernon’s most favorite dish of hers. To put this in perspective, there are four generations running through the Vernon family. That’s like 30 sum dishes plus varying desserts like key lime pie, a 5 layer chocolate cake, and most likely a cobbler of some kind. She does all of this in a very small square footage of a kitchen. It’s insane. Like one of us would go without finding anything to eat or God forbid, starve. It’s also wonderful. The plate she puts down in front of you is her most deepest and truest self. A way of showing her love for each one of us. Between her and my mother, I have never questioned where I get my love for cooking and nourishing others. That’s the root of it. The root of why I am starting this blog, the root of why I feel it necessary to dedicate an entire page to Grandma Betty inspired recipes, the root of my hope to spread the curiosity, knowledge, and tools to recreate your most beloved “made with love” dishes from your favorite pastime to support a more sustainable and healthy lifestyle of all different shapes and sizes.

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So to kick off the Grandma Betty page of yummnes. Here’s my favorite. Simple, tart, and delicious Granny Smith Applesauce.

Yields 8 Quarts

Tart Grandma Betty Applesauce

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 8 - 10 granny smith apples
  • 1 cup water
  • pinch of salt, to taste
  • 1/4 to 1/2 teaspoon Stevia Leaf droplets
  • 3 Tablespoons homemade ghee (optional)

Instructions

  1. Place peeled, cored, and cubed apples in a large 12-14 quart pot with a fitted lid along with 1 cup water and a pinch of salt. Bring to boil.
  2. When boiling, return heat to medium low and simmer, stirring often to keep apples from burning.
  3. Once the apples are tender when pierced with a fork and turned into a saucy mess, add 3 tablespoons of ghee (can omit if the taste of ghee isn't preferred) and stevia to taste. Start with 1/4 teaspoon stevia. You don't need much if you like it tart.
  4. When the flavor is where you like it, remove from heat and mash with a fork or potato masher. Leave some bite size apple pieces for some yummy texture.
  5. Garnish with lemon zest, cinnamon, clove or leave as is.
  6. That's it. Easy Peasy.
Recipe Type: Sauce

Notes

Store in an airtight container in the refrigerator for up to 10 days or freeze for several months.

7.6.4
1
https://homecooked.love/tart-granny-smith-applesauce/
ESHA Logo
Calories
423 cal
Fat
11 g
Carbs
85 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info