Tuesday, March 8, 2016
KALE HUMMUS CUCUMBER BITES
This recipe is not your typical Irish dish but the color was so lovely I thought why not add it for St. Patrick's Day. I've always been someone who thinks outside the box and I'm sure you won't find this on a St. Patrick's Day recipe list! It's healthy and I loved it. My friend Chi- Ling is a vegan and this is the perfect to make when she comes to lunch with the girls.
The kale in my garden is doing great. I spotted the recipe on
Apron Strings. I just noticed Donna's Irish foodie friend sent an Irish Blessing-
May your souffles rise to meet you,
May your colcannon be first rate,
May you find joy in every Irish stew, and
May nothing but deliciousness be found on your plate!
4 cups chopped kale leaves
2 tablespoons olive oil ( Donna used coconut oil)
2 cans (15 ounces each) garbanzo beans, drained
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Juice of two limes
1 tablespoon cayenne pepper sauce
1 teaspoon salt
Honey- to taste
A little water- as needed
English or regular cucumber rounds- cut to about 1/3 inch thick*
Parsley laves for garnish
1- Wash and dry kale
2. In a medium sized sauce pan add olive oil. Add the kale leaves and saute over medium heat until the leaves are soft.
3. Remove leaves from the pan and set aside.
4- Add kale, lime juice, garlic, olive oil, cayenne and garbanzo beans to food processor.
5. Process until smooth. You might want to add a tiny bit of water at this point.
6. Do a taste test and see if it needs honey. I added about 1/2 teaspoon but add the amount that you like.
7. Arrange the cucumber slices and spoon the hummus onto each slice.
8. Garnish with parsley.
* Depends on how large your cucumber is on how many slices you get. I used a medium sized cucumber.
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