This easy to make hummus is full of antioxidants, fibre and a great source of plant based protein. Another benefit is that you can easily blend it up in just a few minutes! Kale together with hemp hearts and chickpeas creates a bit of a fusion between traditional hummus and pesto sauce. It’s beautifully green, fresh and super versatile – serve with your favourite crackers, veggies, salad, Buddha bowl, inside a sandwich, wrap or anything that you fancy. If you crave a little something yummy and nutritious to fill you up, yet won’t make you feel “stuffed” or “heavy” this is IT!
KALE -Kale packs a ton nutrition including vitamin K, lutein, vitamin C, beta-carotene, and it is even rich in calcium. Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, preventing the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.
HEMP SEEDS- Hemp has been cultivated for millennia for fiber, clothing, paper, building materials, and of course, food. Rich in zinc and magnesium, which may contribute to a healthy immune function and bone health, hemp seeds are also a good source of iron. They consist of 36% protein with all the essential amino acids and have healthy plant fats. Browse this site to learn more of its benefits.
CHICKPEAS- Chickpeas may not look like it, but they deliver quite a few health benefits, including the ability to promote growth, protect the heart, improve digestion, build strong bones, prevent chronic disease, lower risk of genetic diseases, avoid diabetes, and help with weight loss.
Kale & Hemp Hummus
- 1 cup organic kale washed,de-stemmed and torn into pieces
- 1/2 cup organic hemp hearts
- 1/2 cup cooked chickpeas (or 14oz caned chickpeas), well-rinsed and drained
- 1 garlic clove
- 2 tbsp tahini
- 1 tbsp hemp oil
- juice and zest of 1 organic lemon
- sea salt & black pepper to taste
Add everything to a food processor or high-powered blender and process until smooth.
Enjoy as a dip for raw veggies or crackers, as a spread in a sandwich or wrap or use on top of a fresh salad or Buddha bowl.
Store in the fridge in a glass air-tight container.
A quick tip about tahini. If you happen not to have any on hand, substitute for the same amount with raw sesame seeds.
We hope you will try and enjoy this recipe 😉