Crisp Kale Chips and Cashew Hummus

Cook time 45 minutes + soaking time
Servings 4


Kale chips
4 large kale leaves, stem removed and halved
1 tbsp extra virgin olive oil
1 tbsp chickpea flour
1 tbsp roasted sesame seeds
1 tsp ground cumin
½ tsp ground coriander
pinch ground turmeric

Cashew hummus
1 cup raw cashew nuts
1 tsp smoked paprika
½ tsp chilli powder
½ clove garlic, microplaned
2 tbsp lemon juice
water as needed
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper to taste

Crisp Kale Chips and Cashew Hummus


For the kale chips, preheat oven to 160°C. Place kale in a large bowl then toss with the olive oil. Next toss with the spices, seeds and salt until well coated. Place baking paper onto an oven tray. Bake in the oven until crispy.

Allow to cool, then season with a little more salt if necessary. Store in an airtight container until ready to use.

For the cashew butter, soak the cashew nuts in warm water for three hours. Drain and rinse well. Place in a good blender with the rest of the ingredients and blitz until smooth. Add water to get to the consistency you want, then season. Reserve in the fridge until ready to use. Allow to come to room temperature before serving.