I’ve posted several recipes combining hummus and various vegetables. Here’s another one: hummus and greens. It’s a stealth way to serve greens, especially to unsuspecting sports fans who seem to be able to dip their tortilla chips without taking their eyes off the screen. You can make this with already prepared hummus; just prepare the greens as per the recipe and mix in.
4 c coarsely chopped greens, stemmed if necessary
2 c cooked chickpeas, drained, rinsed if necessary
2 T tahini or other seed or nut butter
2 T extra-virgin olive oil
1/4 c water
1/3 c sun dried tomatoes or roasted bell peppers or olives, chopped
salt and black pepper, to taste
fresh chopped herb, for garnish
1. Steam greens until tender. Drain. Put into a kitchen towel and squeeze out as much water as you can. Remove from towel and chop. Set aside.
2. Put chickpeas, tahini, oil, and water into a food process and purée. Or mash the chickpeas with a potato masher or fork, then add in the tahini, oil, and water, stirring too combine.
3. Into the food processor add the greens and sun dried tomatoes. Pulse until well combined, but not totally puréed. Or, by hand, finely chop the greens and sun dried tomatoes and combine with the hand-mashed ingredients. Stir in some salt and pepper. Taste for seasonings.
4. Transfer to a serving bowl and garnish with fresh chopped herb.