No Waste Kale Stem Hummus + Classic Guacamole

KALE STEM HUMMUS

These days nothing I bring into my home goes to waste, not a shaving, not a peel, not a stem. Adding kale stems to my hummus packed this dip with even more fiber and density without changing the texture of the hummus itself.

Have some spare vegetables in your house, raw or roasted? You can always play around with giving them a whirl through your food processor along with your hummus. Now, don’t go throwing in whole onion chunks or raw carrots - those are both great, but you’re going to have to roast or caramelize them if you want to achieve a smooth consistency. Veggies stems from kale or swiss chard are harmless enough to put in raw, but can always be steamed too.

Raw red peppers process really nicely as does zucchini and spinach or arugula if you have some on hand and it’s going bad.

Along the way, simply watch your liquid proportions so you manage to keep a thicker hummus - and add as you need to.

This is the perfect way to use a can of all those beans you purchased, feel free to sub in cannellini beans or or a butter bean - any white bean will do the trick. No tahini, no problem? Improvise with a neutral nut butter or omit it and add a little more olive oil to achieve a creamy texture. 

1 15 oz can of chickpeas, drained and rinsed liquid reserved
3 cloves of garlic
1 1/2 teaspoons of cumin *ok to omit based on flavor preferences, but I love the stuff
1/2 teaspoon of red pepper flakes *ok to omit based on flavor preferences, but I love the heat!
Juice and zest of 1 lemon
3 tablespoons of tahini
1 cup of any of the following: vegetable stems, veggies such as raw red pepper, zucchini, spinach or roasted veggies
2 tablespoons of extra virgin olive oil + a drizzle for serving
Salt to taste
Reserved chickpea liquid

Add all ingredients to a food processor fit with a steel blade, except the olive oil, salt and chickpea liquid
Process until combined; you’ll notice the ingredients are quite chunky which is a-ok
Remove the cover and scrape down the sides of the bowl
Place the cover back on and add the olive oil through the feeding tube and continue to process
Add chickpea liquid, one tablespoon at a time as you do not want liquified hummus and 2 to 4 tablespoons of liquid should do the trick
Check the consistency and taste for salt, adding as needed

CLASSIC GUACAMOLE

I love guacamole, I can eat it off of a spoon. I don’t need a chip. I would live in a vat of guacamole.
You get the point?

I’ve been desperately holding on to 4 avocados for nearly 3 weeks. Yes, 3 weeks. Unlike my belief in always being able to find beans and sweet potatoes, good avocados can be rare and precious. Did you know that if you stick a ripe avocado in the refrigerator it can last up to 10 days or maybe more. Granted the avocado cannot be bruised and you cannot lay other food or veggies on top of it haphazardly, they’re quite delicate. But when given tender loving care, an avocado will go the distance in the lower drawer or bottom shelf of the fridge where it can stay cool and crisp.

A classic guacamole comes in handy for random 2pm or 9pm spoon dips into the fridge and it’s also crazy creamy and delicious on anything from a sandwich, quesadilla, taco or burger - to a veggie wrap, salad, grain bowl or eggs. Littered with cilantro, onions and scallions this guacamole is flavor packed for snacking that counts.

Want it to go the distance and last another 5-7 days in the fridge? Use a combination of lemons along with limes in your mix and don’t forget to save the pits. Lemon juice and storing the guacamole with their pits prevents browning. Place this mix in an air tight glass container with the pits and a few lemon slices on top, that way the next time you’re ready to eat it all you need to do is mix and serve.

2 avocados removed from their skin, pits reserved
Juice of 1 lemon + zest
Juice of 1 lime
1 small onion, diced
2 scallions, sliced
Dash of cumin *optional
Salt to taste
Heaps of cilantro *optional

Grab a large bowl and mash all ingredients together, salting to taste
Store in an airtight glass container with pits and lemon slices on top
Keep refrigerated for 3-7 days

NOTES
1. Very aware cilantro is an acquired taste! I wouldn’t make guacamole without it as it also ups the ante on the nutritional aspect of guacamole. Avocados contain fiber and good fats that promote glowing skin; cilantro adds another layer of antioxidants. Get your guaca-glow on!

2. At the end of the week I had a few spoonfuls of kale stem hummus and guacamole left, so you must know what I did?! Yup, I mixed the two together to make the creamiest topping to my lunchtime salad. See below and enjoy!

The Friday Clean Out Your Fridge Salad: sun-dried tomato scraps, a few roasted sweets, sliced my final pepperoncini as 3 remained bobbing in their spicy vinegary liquid. I combined leftover guacamole and kale stem hummus. Dare you to mix your guacamole and hummus! Pretty sure you’ll blow your mind (in the best way possible)!