New Recipes Purple Kale Salad and Hummus - ★Cooking Recipes★

Recipe by Chef Kevin Sinclair of the Thompson Toronto Hotel.
Directions for: Purple Kale Salad and Hummus

Ingredients

12 oz (340 g) chickpeas

clove garlic, minced

1 fl. oz. (approx. 30 mL) extra virgin olive oil

3 fl. oz. (approx. 90 mL) tahini

oz (14 g) lemon juice

water, as desired

5 fl. oz. (approx. 160 mL) extra virgin olive oil

4 fl. oz. (approx. 125 mL) balsamic vinegar

tsp Dijon mustard

3 fl. oz. (approx. 90 mL) apple juice

4 oz (115 g) purple kale

3 oz (85 g) arugula

5 pieces blood orange

2 oz (57 g) pomegranate

Directions

1. Blend chick peas with extra virgin olive oil, minced garlic, tahini and lemon juice. Blend the mixture until it is smooth.

2. Reduce apple juice and balsamic vinegar by half in separate pots and allow to cool.

3. In a bowl place Dijon mustard and reduced balsamic; whisk thoroughly. Gradually add extra virgin olive oil and slowly incorporate into the mixture until thick.

4. Finally add the reduced apple juice to the dressing and season to taste.

5. Wash the kale and arugula. Peel and cut the blood orange into segments and remove the pomegranate seeds.

6. Spread the hummus onto a plate and toss salad greens and fruit together with 2 oz (57 g) of dressing.

See more: Appetizer, Citrus, Salad, Vegetables, Vegetarian