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
- In a large sauté pan, toast the cashews over medium heat until lightly browned and fragrant. Remove from pan and transfer to a bowl.
- 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.)
- Add kale and garlic and sauté for a few minutes until the kale begins to wilt and turns crispy around the edges.
- 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.