Nope, it hadn't occurred to us either
When two humongous bags of kale landed in our lap, we thought it would be fun to try to make something a little different to the usual salads.
Kale houmous (spotted lurking on Pinterest, of course) sounded kind of interesting. Roasted garlic sounded very promising. It definitely looked easy, but would it actually taste nice?
1. Get your ingredients together
- 7 cloves of garlic (or more if you like things garlicky)
- 70g kale, finely chopped
- 1 can of chickpeas, drained and rinsed
- 50ml tahini
- Juice of 1 lemon
- Paprika, to serve
2. Roast the garlic (this is where the magic happens)
Wrap the cloves in foil and roast for 20 minutes at 200°C/gas mark 6. Leave to cool for a few minutes then squeeze out the gooey garlic. This is a messy, yet delicious, business.
3. Put all your ingredients in a plastic cup thing and blend
If you find this hard work (because, like us, you're using a hand blender rather than a proper one) try blending your wet stuff first then adding the solid stuff as you go.
4. Aaaand serve!
Sprinkle on a little paprika like a pro. Eat.
It's not blooming bad at all! That is almost entirely down to the sweet and gentle smoky deliciousness of the roast garlic (in fact, we'd probably go for 10 cloves next time). Kale adds a pleasant, worthy-looking greenness and a satisfying sense of superiority every time you reach for it in the fridge. And that's well worth the meagre 30 minutes it takes to make it (including 20 minutes garlic-roasting time). Super low-effort, high reward and actually rather delicious too.