Avocado Kale Hummus

This recipe is from an old blog I wrote "Live wheat free" but it'll fit in nicely here too! Plus, the presentation is so simple and attractive I thought the readers of this blog would enjoy the idea.

1 Can of chick peas
1 Ripe avocado
2 Cloves of roasted garlic
1 Tbsp tahini
1 Lemon juiced
1 Handful of kale
Salt and pepper to taste
1/4 - 1/3 Cup of olive oil

Blend to a smooth consistency!
Add some warm water until it's smooth.

Roasting garlic: Chop the tips off, drizzle a drop of oil over open part and scrunch in tin foil. Bake at 350 for 25 minutes. This will make your whole house smell lovely.