Courtesy of Jennifer Iserloh

Kale is delish in this green version of classic hummus, but if you want a spicier twist, give mustard greens a try. If you’re new to mustard greens, search them out in health food stores, farmer’s markets or grown your own.

serves 4

1 cup canned chickpeas, drained, well rinsed
1 cup packed kale leaves or mustard green leaves
1 clove garlic, peeled
1 tablespoon tahini paste
2 tablespoons olive oil, divided
juice of 1 small lemon
1/4 teaspoon salt
2 carrots, peeled and cut into matchsticks
2 celery sticks, cut into matchsticks
1 red bell pepper, cut into matchsticks

In a food processor, pulse the chickpeas, kale, and garlic. Add the tahini paste, 1 tablespoon of the olive oil, lemon juice, and salt. Process until smooth and creamy,adding a tablespoon of water if the mixture doesn’t blend smoothly. Transfer the hummus to a plate, and drizzle with the remaining tablespoon of oil. Serve immediately with the carrots, celery, and pepper.

Nutritional Stats Per Serving (1/4 cup hummus): 173 calories, 5 g protein, 19 g carbohydrates, 10 g fat (1 g saturated), 0 mg cholesterol, 3 g fiber, 278 mg sodium 4 g sugar.

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