We all keep hearing how healthy kale is. If you are not keen on the texture but want to retain the goodies then try this hummus. I have used cannellini beans as they are not as overpowering as chick peas as you want to keep that kale flavour. I serve the hummus with vegetable sticks and homemade oatcakes.
I freeze portions of the hummus to use in the many other ways I have suggested below.
I often feel like a bowl of soup for lunch and a couple of portions from the freezer with some vegetable stock and a bit of cream makes a delicious soup. if you have any odd bits of cheese add them as well for a great intense flavour.
Kale and cannelloni hummus
- 300 g kale
- 2 tbsp coconut oil
- One small onion chopped
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp tahini
- 1 400 g tin cannellini beans drained
- 2 tsp lime juice
- salt and pepper to taste
- Heat the oil in a pan and gently sweat off the onion.
- Cook the kale in a small amount of water for about 5 minutes until just cooked, but still keeping its colour. Cool.
- Put the kale, onions and oil into a liquidiser and blitz until pureed down.
- Add the lime juice, garlic, ginger, beans and tahini and blitz again until smooth. season to taste.
- Chill and serve with vegetable sticks or oatcakes.
Toss into pasta with some peas and finish with parmesan shavings.
Spread a spoonful over a wrap and top with prawns.
Use the hummus as a base and it can be used in many different ways.
Add cream and vegetable stock and create a delicious rich soup. Top with crispy bacon, crumbled stilton or chilli oil.
Add cream and fresh herbs for a sauce which can be served with chicken or fish. To freeze:
I freeze the hummus to toss into pasta for a quick supper. I put large spoonfuls on a tray and open freeze, then put them into a plastic bag or container.