Kale & Basil Hummous

 
  • Kale & basil hummous recipe
  • 10-30 minutes to prepare
  • makes 1 large pot
  • Can be frozen
  • How to make

3 handfuls of kale
400g cooked tinned chickpeas
Zest and juice of ½ a lemon
1 - 2 cloves garlic
1 handful of basil leaves
60ml / 4 tbsp extra virgin olive oil
60ml / 4 tbsp tahini (sesame seed paste - optional)
A little ground black pepper
Splash of water to thin as needed
½ tsp ground cumin (optional)

Step 1

De-stem the kale, rinse and drain the chickpeas, zest and juice the lemon, and peel the garlic 

Step 2 

Simply add everything to a food processor or high-powered blender and blend until smooth, adding a little water to thin the mixture as needed

Step 3 

Transfer to an airtight container and store in the fridge for up to 3 days, or freeze

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Recipe notes 

Serve in sandwiches, spread on bread or as a delicious dip with steamed or raw veggie sticks.

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