Roasted garlic and kale hummus served with Baked rosemary garlic pita chips

12 cloves garlic-roasted
1 (15-ounce) can chickpeas, drained and rinsed
1 1/2 cup tightly packed kale leaves, finely chopped
1/4 cup fresh lemon juice
3 tablespoons water
1/4 cup tahini
1/3 cup olive oil
1/2 teaspoon kosher salt, or to taste

Place peeled garlic in a small bowl ,drizzle with olive oil and a pinch of salt, cover with aluminum foil and bake in the oven at 400°. Then remove.

In a food processor, combine all ingredients above including garlic and blend until smooth.

Rosemary and Garlic Baked Whole Wheat Pita Chips

1 package Whole Wheat pitas
Olive oil
Salt 1 tsp
Garlic powder 1 Tbsp
Rosemary 1 Tbsp

First, slice the pitas in half lengthwise so the chips will be thin. Them slice into triangles for chips. Place in a large Bowl and drizzle with olive oil and toss with your hands. Sprinkle in seasoning and remove to baking sheets .make sure the chips are separated on the sheet so they get crispy. I usually use two baking sheets. Bake at 375 degrees for 15 to 20 min turning once. Keep an eye on them do they don’t burn but you want them to be brown, toasty and crunchy.

Makes 2 cups of hummus

Inspired by the recipe I originally found at:

Read more at http://ohmyveggies.com/roasted-garlic-kale-hummus-from-let-them-eat-kale/#TFt3xRkSwOpcGiij.9920140716-123443-45283643.jpg

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