Roasted Garlic Hummus with Kale and Thyme

Place garlic cloves in a tin foil pouch, drizzle with olive oil and roast in a 350ºF oven for 15 minutes. Remove from oven, let cool before removing the skins.

Blanch kale leaves in a pan of boiling salted water for 1 minute. Drain and cool of paper towel.

In a food processor (or blender, but I really recommend food processor) combine drained chickpeas, tahini paste, garlic cloves and kale. With food processor still running, drizzle in olive oil. Add salt, thyme and lemon juice. Be sure to check the consistency of your dip here as well as the seasoning. The thyme is really the start here and makes this dip stand out.

Serve in your favourite dip bowl, drizzle with olive oil and garnished with a few thyme leaves.