- 3 cups Kale de-stemmed
- 1 can of chickpeas well-rinsed and drained
- cup ¼+ 1 tbsp extra virgin olive oil
- cup ¼fresh lemon juice
- 4 cloves garlic peeled
- cup ¼tahini
- tsp ½sea salt
- tsp ½black pepper
- Add everything to a food processor or high-powered blender and process until smooth.
- Enjoy as a dip for raw veggies or crackers, as a spread in a sandwich or wrap or use a dollop on top of a fresh salad.
- Store in the fridge in an air-tight container.
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