Kale & Chickpea Dip
This kale & chickpea dip is nutritious, delicious and above all versatile - with it also being great used as a spread in sandwhiches, or on toast! Kale & chickpeas are a rich source of vitamins, minerals and fibre, with chickpeas offering a variety of health benefits, including improving digestion and aiding weight management. They are also high in protein and make for an excellent meat substitute in vegetarian and vegan diets.
2 large kale leaves, washed, stems removed & torn into pieces
1 x 425g tin chickpeas (no added salt), drained & rinsed
1 medium carrot, washed & cut into chunks
1/3 cup tahini
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1/4 cup flat-leaf parsley, roughly chopped
2 green onions roughly chopped
2 teaspoons dijon mustard
1 teaspoon sea salt
1/2 teaspoon curry powder, or smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
Place the kale and carrot into a food processor and blitz until finely chopped.
Place all remaining ingredients into the food processor and blitz until well combined to a consistency you like (chunky or smooth).
Place into a serving dish and serve immediately, or store in an airtight container for up to 1 week.