This week, the Nourishing Frugal Food Carnival is being hosted by Stephanie at Keeper of the Home. Last week, it was hosted by Kimi at The Nourishing Gourmet. This week, the focus is on sides, salads, and desserts. A favorite “side” to a meal for our family is veggies and dip. Many dips use a lot of expensive ingredients (such as cups of sour cream!), so this is not only nourishing, it is also frugal!
I believe there is a similar recipe in the book Simply in Season
. This is also a great snack on crackers or homemade tortillas, and as I mentioned before
, Gen loves it! (Sometimes she still has trouble chewing and swallowing leafy greens, so this is a great way to serve her some yummy greens.)
Kale Hummus Dip
1 cup of diced, steamed Kale or Swiss Chard
1 cup of cooked Chickpeas (garbanzo beans) or White Beans
1/2 cup Yogurt or Mayonnaise (or half of each)
1/4 cup Olive Oil
1 Spring Onion (including green tops), diced, or 1/4 cup diced onion
1/2 – 1 Tbl. minced Garlic
Dash of Lemon Juice
Salt & Pepper
Mix all ingredients well in a blender or food processor. If ingredients are not cold, I suggest chilling the dip/spread before serving. If oil floats to the top, just stir it back in. This keeps well in the refrigerator for quite awhile. It’s not a “drippy” dip, so it is great for a picnic or lunchbox!