Hummus, kale and roasted cauliflower dip

hummus and kale dip recipe
This dip looks really good in a mason jar (what doesn't really?), but if your dip isn't going to be a cover model like this one, we'd suggest doing it in a shallow serving dish for optimum dipping!

Now that it's September (we know, we're sad too), it's back-to-school mode for a lot of people. Whether you're preparing lunches for kids, tweens, teenagers, yourself, or a university student getting ready for another semester of writing too many essays and studying too much, food can become more like basic fuel than elevated enjoyment to get you through the month. A meal that gives you energy should always taste good too, and that's exactly what this hummus, kale and roasted cauliflower dip is for.

hummus and kale dip recipe

Serve the full portion of the recipe for lunch with a pile of pita chips and veggies for a surprisingly filling meal or split it up into smaller containers and take it to school or work. Tastiness has never been so convenient.

Hummus, kale and roasted cauliflower dip

2 1/2 cups cauliflower florets, finely chopped
2 tbsp canola oil
2 tsp chili powder
1/2 cup vegetable stock
1/2 cup water
1 bunch kale, stems removed, thinly sliced
1 cup plain Greek yogurt
1/3 cup crumbled feta
1/3 cup dried cranberries, roughly chopped
2 cups store-bought roasted garlic hummus
1 cup macadamia nuts, roughly chopped
salt and pepper, to season

Preheat oven to 425 F.

Place cauliflower, oil and chili powder in a medium mixing bowl, season with salt and pepper and toss to combine. Transfer to a large baking dish and roast in oven until cauliflower is caramelized, about 18 to 20 minutes. Remove from oven and set aside to cool.

Place vegetable stock and water in a large, deep pan and bring to a simmer over medium heat. Add in kale, season liberally with salt and pepper and cook until tender, approximately 5 minutes. Transfer to colander to strain off excess liquid and then set aside to cool.

hummus and kale dip recipe

In a medium bowl, add yogurt, feta and dried cranberries, and stir until well incorporated. Keep cool in refrigerator until ready to assemble and serve.

To assemble, start by layering Sabra hummus, followed by half of the sautĂ©ed kale, feta and yogurt mixture, roasted cauliflower, remaining kale and finally, the chopped macadamia nuts.

Serve with crispy pita chips or crisp vegetables like carrots, celery or bell peppers.

Yield:
Serves 2-3
Prep Time:
5 minutes
Cook Time:
15 minutes