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Kale and Parmesan hummus

by Becca Pusey
Kale and Parmesan hummus

Kale and Parmesan hummus

PT10M

Why not try?

I adore chickpeas, but I'm not usually the biggest fan of hummus. I think it might be the tahini that I'm not keen on, so I left it out of this recipe, and my experiment was successful! I absolutely loved this kale and parmesan hummus. I suppose that without the tahini, it's not technically hummus, but it functions in the same way, so let's just go with it.

The absence of the tahini made this hummus a little thicker than most versions, which I loved - it had a great texture, and was just right for scooping onto tortilla chips or toasted pitta bread. I also left my version a little chunky. If you prefer a thinner, smoother hummus, just blend it for longer, and either add more extra virgin olive oil, or add the tahini that I skipped.

The Parmesan cheese adds a huge amount of flavour to this hummus - along with the garlic (which is raw, remember, so don't go overboard!), it makes a really tasty snack or lunch. The kale makes the dip a wonderful shade of green, as well as adding all sorts of nutrients - vitamin A, vitamin C, vitamin B6, calcium, magnesium, etc. I could go on and on. It's nice to know that such a creamy, cheesy dip is actually good for you too!

I served my hummus really simply with some crisps for dipping, but it would also be a great way to add lots of flavour to your lunch, spread inside a wrap or a sandwich. Or spread it inside a burger bun, on a pizza base, stir it through pasta... the possibilities are endless!

1
Place all the ingredients in a blender or food processor, and blitz until the mixture reaches your desired consistency (I left mine slightly chunky). You might want to hold back some of the extra virgin olive oil to add at the end, until the mixture is as thin as you would like it
Add olive oil until the mixture is as thin as you like
 

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