Roasted Garlic Kale Hummus

Serves 4

7 cloves garlic

14 oz. (400g) can chickpeas, drained & rinsed

2.5 oz. (70g) kale leaves, packed, finely chopped

4 tbsp. lemon juice

3 tbsp. water

4 tbsp. tahini

½ tsp. salt or to taste

1 tsp. olive oil, for serving

What you need to do

Preheat the oven to 400°F (200°C).

Wrap the cloves of garlic in foil and roast in the oven for 20 minutes, until soft. Remove from the oven and set aside to cool.

Once cool, peel the skin off the garlic and add the cloves to a blender or food processor along with the remaining ingredients. Blitz until smooth, or if you prefer, you can leave small bits of kale leaves in the hummus.

Transfer to a serving bowl and drizzle with olive oil. Serve as a dip.