IN SEASON


GARLICKY KALE AND LEMON HUMMUS


Kale may not be an obvious choice when making hummus, but this trendy, nutrient-rich vegetable adds a great boost of antioxidants, iron, and vitamins C and K to your diet.


Serves 4-5


400g can of chickpeas in water, drained


25g shredded kale


3 stems fresh parsley, leaves torn from stems 1 garlic clove, sliced 2 tbsp tahini Juice of 1 lemon 4–5 tbsp water Salt and cayenne pepper


TO FINISH Little extra shredded kale Chopped fresh parsley Little ground black pepper


1 Add the drained chickpeas, kale, parsley and garlic to the bowl of a food processor. Add the tahini and then pour in the lemon juice.


2 Blitz until smooth, add 4 tbsp of water, and a little salt and cayenne pepper. Blitz again until smooth. Taste and adjust the seasoning and consistency with a little extra water, if needed. Blitz once again until very smooth.


3 Spoon into a bowl, swirl the top with the back of a spoon and garnish with a little extra shredded kale and parsley. Add a sprinkling of black pepper, if you like.


4 Serve with veggie dippers and warm lavash, or warmed pitta breads.


The Hummus Cookbook by Sara Lewis, published by Lorenz Books


HEALTHY TIP


Lemons are a rich source of vitamin C which helps to boost immunity and fight infection. Stirring it into hummus is an easy way to boost this vital vitamin for those members of the family who are not keen on fruit.


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