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.
Notes
Variations: 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.