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Hummus is a staple in our house, especially now Graham's vegan. It's a great substitute for cheese in sandwiches and wraps. Funnily enough he was never keen on it, but now he loves it.
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| Rocket Hummus |
I like hummus on oatcakes; on a wrap with roast vegetables; on a toasted bagel with falafel and mango chutney; on a mezze plate with grilled halloumi, salad, sun blush tomatoes and falafel (yes it goes very well with falafel); as a topping on a veggie burger in a bun with salad on the bottom, in a finger roll with a veggie sausage with fried onions.
Mmmmmm! I'm in the mood to eat more hummus now!
I was really pleased with the combination of kale, coriander and hemp in this hummus and the fact its super healthy is just a bonus.
I'll leave you to try it and see what you think.
Related - Easy Hummus Recipe
Kale, Coriander and Hemp Hummus
Ingredients
- 6 tbsp olive oil
- 2 tbsp tahini
- 400g chickpeas
- 30g kale
- 30g coriander
- juice of ½ lemon
- 1 clove of garlic
- 1 tsp hemp protein powder
- a good grinding of black pepper
Instructions
1. Peel the garlic and squeeze the lemon juice.2. Add all the ingredients to the blender and blender until fairly smooth, although it is good to have a bit of texture.3. Taste to check the seasoning and adjust if you need to. The flavour of the garlic will develop as it sits. 4. Serve and enjoy.notes: any leftover hummus will keep in an airtight container in the fridge for a few days.
Details
Total time: Yield: Makes 1 tub of hummus
Vegetarian Recipe of the Day
Kalyn's Kitchen
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