Green hummus

Green hummus

By
From
Good Better Green
Makes
500ml

I am not a huge fan of canned beans and pulses, as they are too squishy and have not been soaked before cooking, which means they are likely to be less digestible and the nutrients harder to assimilate. Dishes also often taste better with freshly cooked beans, and many recipes call for the bean cooking liquid, which contains the flavour and the starch from the cooked beans. If you are short of time, use drained canned chickpeas and fresh water to thin instead. This recipe makes enough for two medium-large jars – use one immediately and freeze the other.

Ingredients

Quantity Ingredient
100g cavolo nero, leaves stripped from the stalks
1 large garlic clove, bashed using the side of a large knife, peeled and roughly chopped
270-280g see method for ingredients
2 tablespoons lemon, Juiced
1 1/2 tablespoons tahini
1/2 heaped teaspoon cumin seeds, dry roasted until fragrant, then ground, plus extra to serve
1/4 teaspoon cayenne pepper, plus extra to serve
large pinch sea salt
chickpea cooking liquid or water
extra virgin olive oil, to serve

Method

  1. Briefly steam the cavolo nero leaves, or cook in a very small amount of water, until just wilted and bright green. Refresh under cold running water until cool, then squeeze out the excess water.
  2. In a food processor, blitz the cavolo nero, garlic and cooked chickpeas until finely chopped. Add the lemon juice, tahini, cumin, cayenne and salt and, with the motor running, enough chickpea cooking liquid or water for the hummus to come together, stopping to scrape down the sides as necessary.
  3. If you like a particularly smooth hummus, transfer it to a strong blender and blend until creamy.
  4. Adjust the seasoning and serve with a drizzle of good-quality olive oil, cayenne pepper and a little ground cumin.
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