Kale and Parmesan hummus

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Want a change from chickpea hummus? This quick and simple kale and Parmesan 'hummus' recipe is well worth a try! It can be eaten with dipping crisps as a snack or it can be used to liven up your next meal.

First published in 2015

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!





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
First published in 2015

Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability.

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