Canapés Snack Soup Vegetables

Kale and cannelloni hummus

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

Prep Time10 minutes
Cook Time5 minutes
Total Time14 minutes


  • 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.

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