Kale hummus

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Hummus is perfect for an afternoon snack, I love to dip into it with warm pita bread or tortilla chips. It’s also great for a sharing platter, surrounded by chopped veggies. I always used to buy tubs from the supermarket but it’s so quick and easy to make your own. Once you have tahini in the fridge it lasts for ages and is also great in salad dressings. You can get creative with hummus by adding lots of different veggies. If you don’t have any kale you could try using red peppers, chopped parsley, or even beetroot.

I like my hummus with a bit of bite (not as super smooth as the supermarket bought tubs). If you prefer a smoother consistency you could add some more water when blending the hummus together.

For 1 bowl of hummus you will need 

  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic (peeled and roughly chopped)
  • 1/2 tin chickpeas
  • 1/2 cup kale
  • 2 tablespoons water
  • pinch of salt
  • 1 tablespoon of chickpeas to serve (optional)
  • 1/2 teaspoon cayenne pepper to serve (optional)

Method

  1. In a food processor, add the tahini and lemon juice and blend together for 30 seconds
  2. Add the garlic, chickpeas, kale, water and salt and blend for a further minute
  3. Transfer the hummus to a bowl and serve with a few chickpeas on top (you could add a sprinkle of cayenne pepper for a touch of heat!)
  4. Serve with warm pita bread, tortilla chips or raw veggies and enjoy!
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