Wrap garlic cloves, skin on, in aluminum foil. Seal and roast in 400 degree oven for 40 minutes. Remove, open foil carefully and let cool slightly.
In a food processor, add beans, kale, tahini, lemon juice, olive oil and salt. Puree until smooth. Add water until it reaches desired consistency, one that is thick and spreadable.
Place in sealed container in refrigerator until ready to serve.
When ready to serve, drizzle with olive oil, sprinkle with paprika and place a small mound of pine nuts in the center.
Serve with fresh veggies, such as celery, carrots, broccoli and cucumber, or pita chips.
Notes
Hummus will keep up to 3 days in refrigerator or 1 month when frozen.