Friday Food : Hummus and Kale Chips

TGIF everyone! Time for another fun and easy recipe to try in your own kitchen.

IMAGINE, you were invited to a great event…and for some reason you did not know you needed to bring a snack! The crowd is healthy or maybe the event is health based. Meaning you can’t jump through a drive-thru or pop into a bakery. You’ve considered a veggie and dip tray, but are afraid it screams “last minute” or “low effort”. Fear no more, I have a great solution!

Make your own hummus and kale chips. Chances are you won’t eat these items together, but they’re both so simple why wouldn’t you want to at least bring both for the variety and bragging rights?

Homemade Hummus & Kale Chips

What you will need:

Hummus

  • 1 can (15 or 16oz chickpeas/garbanzo beans)
  • 1/2 cup yogurt (may I suggest Chobani Greek?)
  • 1 tablespoon lemon juice
  • salt or other spices to flavor

Kale Chips

  • kale
  • olive oil
  • salt or other spices

Directions: 

Hummus

  1. In a blender or food processor add the chickpeas, yogurt and lemon juice and blend
  2. Add salt or other spices to preference.
  3. Enjoy

Kale Chips

  1. Preheat oven to 350 degrees
  2. Wash and dry kale.
  3. Using a knife cut away the bottom and middle stem, cut leaves to desired size.
  4. Toss in olive oil
  5. Place on a baking sheet
  6. Add salt or other desired spices (I used some of my Mural of Flavor from Penzey’s from my January Food Penpals exchange!)
  7. Bake for 20-25 minutes. Watch time and check pieces as cooking times may vary and you do not want burnt or soggy chips.
  8. Enjoy

Photos & Comments

If you look at my photos you may be able to tell I attempted to cook the kale in my toaster oven. This worked except it needed a longer cooking time.

Make sure your kale is spread out on the sheet. Mine clearly was not and it did not cook evenly. Lesson learned.

HOLY INEXPENSIVE BATMAN. I bought a thing of chickpeas and kale for around 2 dollars. I already had yogurt, but even if you add that and the lemon juice and some spices you’re looking at under a 10 bill I would be willing to bet.

I went with a VERY plain hummus recipe, figuring with this basic set up you can play with it to add whatever floats your boat. Want to add sun dried tomatoes? Go for it! Spinach? Sounds great! Garlic? Well go ahead, but I’ll pass.  ( ;

Funny story about me…I did not know chickpeas and garbanzo beans were the same thing. Luckily one of the cans had both words on it for me to figure it out. Please tell me I’m not the only one who did not know this? Yikes.

My left over kale is being requested by my turtles. Should I really eat the same thing as a turtle? Haha. Then again I also try to hibernate when it’s cold…they may be on to something.

5 thoughts on “Friday Food : Hummus and Kale Chips

  1. ever since Nicole Culver showed me how to make the chips…we live on the chips.
    It has been EONS since I made hummus tho.
    THANK YOU!

  2. Don't you just love homemade hummus? You can make whatever great flavor combination that you like!

  3. I don't know why I've never used greek yogurt in my hummus. Guess what I'll be doing tomorrow!? 🙂 Great idea thank you. And I am in love with Kale chips. I make them when the hubby isn't going to be home and eat them all before he gets home. I hate sharing.

  4. I don't know why we have two names for chickpeas and garbanzo beans. I like garbanzo because there are just not that many words with a “z”. 🙂

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