Kale hummus bowl

I love making hummus, but after a couple days of cucumber-hummus lunches, it starts to lose its appeal. Fortunately I’ve discovered that mixing my leftovers up with some sautéed kale and cashews makes a simple, satisfying, crunchy-creamy meal that includes all your necessary protein, phytonutrients, and healthy fats.


  • 1/3 cup raw cashews, roughly chopped
  • Olive oil
  • Garlic
  • Kale
  • Hummus


  1. In a large sauté pan, toast the cashews over medium heat until lightly browned and fragrant. Remove from pan and transfer to a bowl.
  2. Return the pan to the stove and add about 3 tablespoons olive oil. (You’ll need more than you would for, say, sautéing spinach as the kale will soak it all up.)
  3. Add kale and garlic and sauté for a few minutes until the kale begins to wilt and turns crispy around the edges.
  4. Add kale to the bowl with the cashews and top with a couple spoonfuls of hummus. Mash it all up for good measure and you have a surprisingly satisfying meal.

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