Rebel Collard Green Hummus

We love hummus in the Rebel Gardener crew! We decided to take a new spin on an old favorite, old- fashioned collard greens. Take your taste buds on a ride with this unique recipe!

Ingredients:
2 TBS olive oil
5-6 large collard green leaves and stems (diced)
1 can garbanzo beans (rinsed)
1 apple (diced)
1 small sweet onion (diced)
2 TBS apple cider vinegar
1/4 cup water
1 TBS salt
1 TBS cinnamon
1 TBS paprika (or black pepper)
1 TBS honey
1 lime (juiced)
Optional: avocado, nut butter, tahini
* We did not use nut butter and tahini because they are difficult to locate in Southwest Philadelphia.

Directions:

1. In large pot saute diced onion in olive oil on medium heat for 10 minutes
2. Add the diced apple and collard green stems, cook together for 10 minutes
3. Add the collard green leaves, water, chickpeas, apple cider vinegar, cinnamon, paprika, and salt. Cover with lid and cook for 10 minutes.
4. Add honey and lime juice. Puree in a food processor or blender until smooth. Serve hot or cold.