Kale Hummus with Seasonal Vegetable Crudités

Serves: 6-8 | Prep: 5 minutes (12 hour soaking) | Cooking: 5 minutes | Vegetarian/Vegan – Dairy Free – Gluten Free

INGREDIENTS

1 cup chickpeas (you will need to soak overnight, tinned is optional)

2 cups water for soaking

2 cups water for boiling

¼ cup kale, finely chopped

2-3 tablespoons tahini

1-2 garlic cloves

2 tablespoons extra virgin olive oil

1 teaspoon fennel seeds, cumin seeds or any spices to add flavour

Salt and pepper, to taste

Seasonal vegetables, chopped

SHOPPING LIST

1 cup chickpeas

1 bunch kale

Tahini

1-2 garlic cloves

Fennel or cumin seeds

Salt

Pepper

Extra virgin olive oil

Fresh vegetables

UTENSILS LIST

Sharp knives

Small saucepan

Jug

Measuring cups/spoons

Blender

Serving bowl

METHOD

  1. Soak the chickpeas in water overnight. Rinse under cold water and place in a saucepan and cover with water.
  2. Boil until soft, approximately 30-45 minutes. Place the boiling water in a jug and keep to add to mixture, if needed.
  3. In a blender, place the chickpeas, kale, garlic, tahini, olive oil and spices. Blend until soft but slightly nutty in texture. Add a little of the boiling water to make the mixture smoother, if needed.
  4. Place the kale hummus in a bowl and season to taste. Serve with seasonal fresh chopped vegetables.

Tip: Tahini paste is made from sesame seeds and is available hulled and unhulled. Unhulled tahini means the outer husk has not been removed from the sesame seed and therefore has a stronger flavour. If you prefer a more neutral lighter flavour, opt for hulled tahini.