Kale and Parmesan hummus

I adore chickpeas, but I'm not usually the biggest fan of hummus. I think it might be the tahini that I'm not keen on, so I left it out of this recipe, and my experiment was successful! I absolutely loved this kale and parmesan hummus. I suppose that without the tahini, it's not technically hummus, but it functions in the same way, so let's just go with it.

The absence of the tahini made this hummus a little thicker than most versions, which I loved - it had a great texture, and was just right for scooping onto tortilla chips or toasted pitta bread. I also left my version a little chunky. If you prefer a thinner, smoother hummus, just blend it for longer, and either add more extra virgin olive oil, or add the tahini that I skipped.

The Parmesan cheese adds a huge amount of flavour to this hummus - along with the garlic (which is raw, remember, so don't go overboard!), it makes a really tasty snack or lunch. The kale makes the dip a wonderful shade of green, as well as adding all sorts of nutrients - vitamin A, vitamin C, vitamin B6, calcium, magnesium, etc. I could go on and on. It's nice to know that such a creamy, cheesy dip is actually good for you too!

I served my hummus really simply with some crisps for dipping, but it would also be a great way to add lots of flavour to your lunch, spread inside a wrap or a sandwich. Or spread it inside a burger bun, on a pizza base, stir it through pasta... the possibilities are endless!