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  • Writer's pictureTracy Davies

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


  1. Place the kale and carrot into a food processor and blitz until finely chopped.

  2. Place all remaining ingredients into the food processor and blitz until well combined to a consistency you like (chunky or smooth).

  3. Place into a serving dish and serve immediately, or store in an airtight container for up to 1 week.

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