This is a welcome alternative to the normal hummus or salsa dips, and uses two highly nutritious ingredients: kale and almonds. Kale belongs to the brassica veggies family with its potent cancer-fighting properties, and should be a staple in your kitchen. It is also a rich source of anti-oxidant carotenoids, Vitamin C, E and the Bs as well as calcium, copper, iron & manganese. Steamed here, not raw, it helps to inactivate oxalic acid which can cause digestive upsets IF consumed in high quantities over a consistent period of time. Almonds are a good source of healthy monounsaturated fats as well as magnesium, calcium and Vitamin E.
Nutty Kale Dip
Author: Kirstin Nussgruber
Recipe type: Snacks
Ingredients
- ¾ cup raw almonds
- 1 bunch kale,
- 2 cloves garlic
- ½ teaspoon sea salt or to taste
- ⅛ teaspoon cayenne pepper
- juice of ½ large freshly squeezed lemon
- 4 tablespoons olive oil
- Water to achieve desired consistency
Instructions
- Soak almonds in water to cover, overnight or for 8 hours
- Strip kale leaved from stems, steam until just wilted and still bright green
- Using a food processor with the S blade, process kale until finely chopped
- Add soaked almonds, pulse until combined
- Add garlic, spices, oil and lemon juice, pulse until combined.
- If you want to have a smoother consistency (as in the photo), add water and perhaps some more olive oil, a little at a time, pulsing in between. You will need to repeatedly scrape down the sides of the food processor using a rubber spatula.
- Serve with crackers or veggie sticks
Notes
Inspired by a recipe seen at Elanaspantry.com
