Every now and again I like to prep a big batch of veggies to munch on during the week. I typically like to make hummus to eat with them, but I wanted to try something new with ingredients I had on hand. (Making a dip is a great way to use up leftover veggies in the fridge!)
Enter the White Bean Hummus with Kale and Zucchini!
This is a fresh hummus you can enjoy in the winter or summer months and it’s perfect to eat with all of your prepped veggies or even as a sandwich spread.
White Bean Hummus with Kale and Zucchini
- 1 tbsp tahini
- 1 lemon juiced
- 2 garlic cloves minced
- +/- 1/4 cup extra virgin olive oil
- 1/2 zucchini diced
- 1/2 avocado
- 3 leaves tuscan/lacinato kale de-ribbed and torn
- 1 can navy beans 14 oz
- Whirl it all up in a food processor and enjoy with veggies!
- Cilantro or parsley would also be really good in this dip!