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CARLA HALL Kale Hummus Flatbreads

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These Kale Hummus Flatbreads are healthy, quick and delicious!

ingredients
KALE HUMMUS FLATBREADS
2 tablespoons olive oil
1 small red onion (peeled, finely diced)
1 bag chopped kale (8 ounces, about 6 cups)
1/4 cup chicken stock
1 tablespoons red wine vinegar
1 teaspoon red chili flakes
Kosher salt and freshly ground black pepper (to taste)
HUMMUS :
1 container store-bought hummus
1 lemon (zested, juiced)
1/4 cup parsley leaves (chopped)
2 tablespoons chives (chopped)
TO SERVE: :
6 pocketless pita bread (grilled)
2 tablespoons olive oil

directions
In a large saute pan, add olive oil and heat over high heat. Add red onion and cook until almost tender, about 4 minutes. Add kale and allow to cook until slightly wilted, about 3 minutes. Add chicken stock, vinegar and chili flakes and allow to cook until wilted, about 4-5 minutes. Season with salt and pepper.
For the Hummus: In a medium bowl add the store-bought hummus, lemon zest, lemon juice, parsley and chives and mix to combine. Season with salt and pepper if necessary.
To Serve: Preheat grill or grill pan to medium heat. Brush pita on both sides with olive oil and place on grill. Allow to cook until charred and warmed through, about 2 minutes per side.
Remove pitas to a plate or platter, spread hummus on top of each pita and top with kale.
Tip: Use your favorite flavor of store-bought hummus for these flatbreads!

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