EWWK: Lemon Kale Hummus


1 cup chickpeas (canned or cooked—if using canned, just use the whole can).
1/4 cup Siggi’s plain 0% or 4% yogurt
1/2 cup loosely packed kale leaves, torn into small pieces
Juice of 1/2 lemon
1-2 cloves garlic
1/8 cup extra virgin olive oil
Salt & pepper to taste


Recipe courtesy: Siggi's

In a food processor, combine the chickpeas, yogurt, kale and garlic.

On low speed, slowly pour in the olive oil about 1 Tablespoon at a time, adding more as needed to reach a smooth consistency. Add the lemon juice and salt & pepper to taste, giving the hummus a final whirl in the food processor.

Delicious with fresh veggies or as a chip dip!

Yield: 6 servings
Nutrient Breakdown: Calories 80, Total Fat 5g (saturated fat 0.5g), Cholesterol 0mg, Sodium 250mg, Total Carbohydrates 7g, Fiber 3g, Protein 2.5g.