This is a multi-purpose spread, dip, and pesto for mixing into pasta, spreading on toast or using as a veggie dip as you would hummus. Makes about 3 cups
4 cups (or 2 cans) garbanzo beans 1-3 cloves garlic, depending on taste 1 bunch kale or a little less if bunch is very large, rinsed, shaken dry and center ribs removed. Juice of 1 lemon 2-3 tablespoons Extra virgin olive oil (add while processing) 2-3 teaspoons nutritional yeast 1/2-1 teaspoon Sunfood Desert salt or sea salt, to taste
Put all ingredients into a food processor. Process until as smooth as you like, scraping down sides of bowl with a rubber spatula as needed for consistency.
If desired, drizzle additional olivi oil over finished pesto then sprinkle with smoked paprika