This hearty hummus is high in proteins from the garbanzo beans and Moringa. The kale is packed with fiber, antioxidants, iron, vitamins K, A, and C, as well as calcium. Kale and Moringa Hummus is quick and easy to make and a great way to incorporate some Moringa in your diet.
Ingredients for Kale and Moringa Hummus
1 TBSP Moringa powder
1 cup cooked garbanzo beans (canned can be used)
2 handful kale leaves, blanched (I prefer Lacianto, but any will do)
1 cup cooked peas (preferably fresh and blanched)
Poached garlic cloves, 1-3 depending on personal garlic preferences (instructions below)
1 -2 TBSP tahini
Juice of 1/2 lemon
Salt and pepper, to taste
1-4 TBSP garlic olive oil
Garbanzo Bean Preparation
If using canned beans, open the can and drain.
When cooking garbanzo beans on the stovetop, soak 1 cup of beans overnight. The next day, place the beans in 6 cups of salted water and bring to a boil, reduce heat and simmer covered for 45-60 minutes or until tender.
If using the Instapot, place 1 cup of beans (unsoaked) and 3 cups of water in the Instapot and cook for 30 minutes under pressure.
How to Blanch Peas and Kale
Blanching is the process of partially cooking vegetables, which not only starts the cooking process by also draws out chloroform, which enhances green color of foods.
What you need: A large enough pot to immerse vegetables in, another pot or large bowl with ice water (which stops the cooking process), and a slotted spoon or spider strainer (used to remove items from boiling water).
Remove fresh peas from their pods, drop the peas in the boiling salted water for 1 1/2 minutes, strain peas, and place them in the ice water.
Kale can be used raw, but I prefer to blanch it for about 30 seconds which makes it easier to handle and process in the blender.
How To Poach Garlic
Peel 6-8 garlic cloves, place in a small pot or pan and cover with olive oil. Braise garlic (covered) in oven at 375 degrees for 30-45 minutes until completely soft, remove, strain out garlic and reserve the oil for blending the garbanzo beans.
Finishing the Recipe
Place kale, peas and garlic cloves in food processor and start blending. Then add the garbanzo beans and start adding garlic oil until smooth. Add the tahini, lemon juice, Moringa powder, and salt to pepper to taste.
Serve the Kale and Moringa Hummus with crackers, pita crisps, bread, and/or fresh vegetables.
Jeff Perlman is a Clinical Ayurvedic & Pancha Karma Specialist, Certified Iyengar Yoga Instructor, Certified Massage and Marma Therapist, a professional member of the National Ayurvedic Medical Association and a Cordon Bleu Chef. He is available for private consultations. He leads annual trips to India. You can contact him at [email protected] or visit his website: threeseasonsayurveda.com