1 can chickpeas (liquid reserved)
2 tbs tahini
2 tbs Olive Oil
¼ cup of chickpea water
1 tbs cumin
1 tsp curry powder (mild)
¼ cup of sundried tomatoes (not the ones in oil)
6 large kale leaves
Salt and pepper to taste.
In the bowl of your food processor, mix the chickpeas, tahini, water, spices and pulse until creamy. Let that mixture sit while you work on the kale. Start by boiling a pot of water. Cut the leaves from the kale stem (I hold the stem and cut downward). When you have all the leaves, add it to the boiling water. Let it boil for about 3 minutes. Once slightly tender and bright green, drain and add to an ice bath to stop the cooking. Next drain the kale and squeeze all of the water out, the kale should look like a tennis ball! Add the kale and sundried tomatoes to the mixture and pulse. Once well incorporated, you’re done!
This is great as a sandwich spread, general dip, or the base of a falafel ball. Experiment and Enjoy!