Ingredients 7 cloves garlic 1 (15-ounce) can chickpeas, drained and rinsed 1 cup tightly packed kale leaves, finely chopped 1/4 cup fresh lemon juice 3 tablespoons water 1/4 cup tahini 1/2 teaspoon kosher salt, or to taste Olive oil for serving Instructions Preheat the oven to 400°F. Wrap the cloves of garlic in foil and place in the oven until soft, 20 minutes. Remove from the oven and allow garlic to cool. Peel off the papery skin and add the cloves to a blender or food processor along with the remaining ingredients. Blend until smooth. Note: You can leave small bits of kale leaves in the hummus, if desired, or blend until completely smooth. Transfer to a serving bowl and drizzle with olive oil, if desired. Serve with veggies, crackers or pita bread, or smear it on your favorite sandwich or wrap.