1 cup of chickpeas (you will need to soak overnight), tinned is optional
2 cups of water for soaking
2 cups of water for boiling
1 tsp. kale powder
2-3 tbsp. of tahini
1-2 garlic cloves
2 tbsp. of extra virgin olive oil
1 tsp. of fennel seeds, cumin seeds or any spices to add flavour
salt and pepper to taste (but not too much salt)
Soak the chickpeas in the water overnight. Rinse over cold water and place in a saucepan and cover with water. Boil until soft approx. 30-45 minutes. Place the boiling water in a jug and keep to add to mixture, if needed.
In a blender, place the chickpeas, kale powder, garlic, tahini, olive oil and spices and blend until soft but slightly nutty in texture. Add a little of the boiling water to make the mixture smoother, if needed.
Place the Kale hummus in a bowl and season to taste. Serve with chopped vegetables and wholegrain crackers.