Kale And Hummus Salad Recipes

PUMPED UP KALE SALAD WITH HUMMUS DRESSING

Steps:

• Combine salad ingredients in a large bowl, set aside.
• Combine all dressing ingredients in a food processor and process until creamy and smooth.
• Pour dressing over salad and toss well until fully coated. Let salad sit for at least 10 minutes before serving.
• Top with additional pepitas and walnuts if desired.

HUMMUS PASTA SALAD

Steps:

• Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

MEDITERRANEAN HUMMUS PLATTER

Steps:

• Arrange butter lettuce leaves on one end of a serving platter.
• Spread hummus onto the opposite side of the platter, covering at least half of the platter.
• In a separate bowl combine the tomatoes, cucumbers, feta and olives. Season with 1 tbsp olive oil, salt and pepper. Give it a toss to combine.
• Transfer tomato cucumber feta salad to the hummus platter, toss it over the butter lettuce overlapping the hummus.
• Drizzle remaining 1 tbsp olive oil over the hummus, add a pinch of paprika and pine nuts (if using). Garnish the platter with fresh basil.

WINTER SALAD HUMMUS BOWLS

Steps:

• Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
• Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.
• Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.
• Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.