- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 3 cups of curly kale, finally chopped
- 5 cloves of garlic, crushed
- 2 cups of boiled, drained
- ¾ cup of tahini
- ½ cup of lemon juice
- ½ cup of chickpea water, cold
- ½ cup of extra virgin olive oil
- 3 leaves of basil
- ½ tsp of roasted cumin powder
- ½ tsp of sea salt
- Pinch of smoked paprika
Tips and Suggestions
If you are in hurry, you can also use raw kale instead. The consistency is slightly more fibrous and the taste of kale stands out much more.
Roasting the kale is a good option for people (particularly kids) not really fond or familiar with the taste of kale.
Cooking kale also helps us digest it, as cooking breaks down the fibres a bit.
It is good to add cumin and other spices also to help digestion both of the chickpeas and kal
1. Season the finely chopped kale with salt and cumin in a large bowl, add two tablespoons of olive oil and mix well.
2. Spread the seasoned kale evenly on an oven tray. Slice the garlic cloves and add them to the kale.
3. Roast in a pre-heated oven at 180°C.
4. After approx. 10-15 minutes, remove the kale from the oven and let it cool down completely.
5. Place the kale, garlic, chickpeas, tahini, lemon juice, basil and salt in a food processor.
6. Add half of the water in which the chickpeas were cooked or soaked. If you are using tinned chickpeas, ensure you keep the water when you drain them, and use this instead.
7. Blend the ingredients until smooth. Scrape any mixture stuck to the side, ensuring the entire mixture is blended evenly.
8. Taste to check if more salt is required, and if it has reached the desired consistency. If it is too thick, add a bit more of the chickpea water.
9. Keep processing until very smooth.
10. Before serving, drizzle a little olive oil on top, then sprinkle with some smoked paprika.
Enjoy your roasted kale hummus with rye bread, or for a gluten-free and lighter option with some veggie sticks!
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