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 mins
Cook Time5 mins
Total Time14 mins


  • 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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