Smashing Smokey Kale Vegan Hummus by Michelle - 14th August 2016 I am a HUGE fan of vegan hummus. Protein, check. Healthy, check. Easy to make, check check check! While browsing through our recipe books at home and my recent addition to the shelf, Baconish, I was inspired to create a vegan hummus that was not only healthy…but tasted a little like bacon. With not one intelligent pig harmed. You’ll need: 1 large lemon, washed and juiced 2 Tbsp lemon zest 1 cup filtered water (adjust this as you blend to get the right hummus consistency) 1/4 cup Mr Hugh’s garlic rapeseed oil (I’m being brand-specific because this oil is so good!) Bag of organic kale, de-stalked and washed Two handfuls basil, trimmed and washed 1/2 cup pinenuts, toasted 1/3 cup almonds, toasted 1 Tsp smoked paprika 1 Tsp pink Himalayan pink salt 1 Tsp smoked salt (we used Maldon but there are a few brands available) 2-4 bulbs of garlic (I went for 4, but you may want to tone it down a bit…there were no vampires in sight after my first bite!) 1 can/box of chickpeas drained (we used Sainsbury’s organic box as they just lowered the price to 65p) 1 Tbsp of nutritional yeast (nooch!) 3 sprays of maple liquid-smoke (this stuff is like a little ray of vegan sunshine…you can turn so many things into vegan “bacon”) Simple steps: 1. Prepare and measure all the ingredients as directed above 2. Throw it all into a food processor / blender (liquid on the bottom) 3. Blend away! 4. Use the water to adjust the consistency, I like hummus really firm (think building concrete!) so you can spread it easily but I know some folks prefer it a bit softer so they can use as a pasta sauce etc Uses for Vegan Hummus: Dip (crisps, pitta bread, cut-up vegetables) Sauce (it clings beautifully to pasta) Sandwich or Wrap spread Here are a few more ideas from One Green Planet I’ve also recently made some great little canapés by spreading tasty vegan hummus inside puff pastry. Once cooked and golden top them with slices of fresh avocado. Simplifying Yummy Happy Choices!