Ingredients
5 total- 100 g of kale or broccoli stems and leaves, finely chopped
- 150 g of leftover tinned, jarred or cooked beans (butter beans, chickpeas, cannellini beans), plus any liquid
- 4 tbsp of extra virgin olive oil, plus extra to serve
- 0.25 lemon, zest and juice
- 4 tsps of tahini (optional)
Method
3 stepsStep 1
Put the kale or broccoli stems in a pan, cover with boiling water and simmer over a medium heat for 8 mins or until tender. Drain well, then tip into a blender.
Step 2
Add the leaves, beans, oil, lemon zest and juice and tahini (if using); whizz until blended and smooth. Add a splash of bean liquid from the jar or tin, or water, if needed, to create a houmous-like consistency.
Step 3
Serve in a bowl with your choice of optional toppings, a good drizzle of olive oil, plus toasted pitta and crudités for dipping, if you like.