Sun dried tomato, kale & turmeric hummus

What is tasty, easy to make, inexpensive and healthy? Homemade hummus! It is so much tastier, healthier and cheaper than shop-bought versions. All you need is a blender and in 5 mins, you have a healthy dip!

In addition, you can tailor the hummus to suit your personal palate (e.g. making it more spicy, more fragrant and adjust its consistency). I have listed some variations to this recipe below.

This sun dried tomato kale turmeric hummus is nutty from the chickpeas, fresh from the extra-virgin olive oil, earthy from the kale, sweet from sun-dried tomatoes and delicately fragranced with turmeric. How to make a classic dip even healthier! If you wish to boost the protein content further, you can include some protein powder (soya bean and pea protein varieties work well). What a way to get your plant-based protein, anti-oxidants, fibre, vitamins and minerals!

This hummus stores well in the fridge, is a super healthy snack and great for packed lunches and parties. Just add toasted bread and crudités!

Preparation: 5 mins

Makes: 1 bowl

Ingredients:

1 X 400g can of chickpeas
1 plump garlic clove
Juice from half a lemon
Small handful of kale (approx. 30g)
5 sun-dried tomatoes in olive oil
3-6 tbsp water or water the chick pea have been soaked in
4 tbsp extra-virgin olive oil (or oil that the sun-dried tomatoes have been soaked)
1 1/2 tbsp tahini
3/4 tsp turmeric or Vitalising superpowder
Salt and pepper to taste
Optional: 1 tbsp protein powder (soya bean or pea)

NB: you can use dried sun dried tomatoes, but you will need a little more olive oil or water to make a creamy consistency.

Method:

Add all ingredients into a blender and food processor. Whizz to form a dip of the desired consistency, adding more water/ olive oil to make a runnier dip.

Serve with crudités or toasted bread.

Variations:

Instead of chickpeas, use black beans, butter beans or cannellini beans.
Substitute tahini for sugar-free unsalted peanut, almond or cashew butter.
Substitute turmeric for 5g of fresh basil for a Mediterranean-style hummus.
Add ½ tsp chilli flakes or 1 fresh red chilli for a spicier dip.
Substitute kale for cooked beetroot for a purple hummus. As the hummus will be quite wet, I would recommend also adding 1 tbsp of chia seeds to help thicken the dip, plus add nutritive value.
Substitute kale for roasted red pepper.
Substitute kale for caramelised onion for a savoury dip.
Try the recipe with roasted garlic to give a smoky sweet garlic flavour.
Include half a caramelised roast onion and roasted garlic for a sweeter hummus.
Substitute protein powder for chia seeds for an added protein and omega boost.