Kale Chickpea Sandwich Spread

Ingredients
2 medium kale leaves, ribbed
1 medium carrot, peeled and cut into chunks
1 (15oz) can chickpeas, drained and rinsed
2 tablespoons nutritional yeast ( didn't use)
1/3 cup tahini
1/4 cup fresh flat-leaf parsley leaves
2 green onions (green parts only), roughly chopped
 2 tablespoons fresh lemon juice
 2 teaspoons prepared yellow mustard
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon curry powder, plus more to taste
1/2 teaspoon ground cumin, plus more to taste
1/8 teaspoon freshly ground pepper, plus more to taste

Directions:

Combine the kale leaves and carrot in a food processor fitted with the s blade, and pulse until finely chopped.

Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is combined but still a bit chunky.


Transfer to a serving container and serve at once, or cover and refrigerate until needed.


The only thing growing in my garden is kale. I've given so much away, made lots of new recipes.

Kathy sent me this recipe- I'll have to make more and give her some!