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Kale and roasted garlic hommous

Serve with raw veggies, in a wrap, on sandwich fingers, or with crackers. Refrigerates for up to a week. This recipe comes from Beth at Tasty Yummies.


• 1 bulb of fresh garlic
• 1 large can organic chickpeas (could use soaked and cooked dried chickpeas, would be good to try with another bean also)
• 1/3 cup fresh lemon juice
• 1/4 cup tahini, well stirred
• 1 1/4 teaspoons coarse salt
• 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
• 1-2 tablespoons olive oil
• Pepper medley


Roast garlic by peeling outer layers of skin from the bulb but leaving the skin on the individual cloves. Cut about 1cm off the top of the cloves, place head in centre of foil. Drizzle with a bit of olive oil coating well. Close foil tightly and bake for about ½ hour on a pre-heated oven to about 200 degrees Celsius until cloves feel soft and tender. Remove from oven and allow to cool a little. Squeeze the garlic out by pressing down with a knife or fork.

Rinse and drain chickpeas. Place chickpeas and ¼ cup of water or reserved liquid into blender. Add kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little ground pepper medley. Blend until smooth. Drizzle in a bit of olive oil while blending to make it even smoother and to give it a nice, subtle taste. Sprinkle pepper medley or paprika on top, add a small drizzle of olive oil. Serve with raw veggies, in a wrap, on sandwich fingers, or with crackers. Refrigerate for up to a week.