Kale, mint and lemon dip recipe

I often find  I get the munches around 6, when its too early to start preparing dinner and lunch seemed a long time ago. So instead of munching on a bag of crisps of a packet of nuts its good to have something  available which is a little healthier to munch on.  A little tip, If you eat some humous and vegetables  everyday as a snack you’ve  probably eaten half of your ‘five a day’ as well.
I have been making various forms of humous for years and its a great thing to have always a tub of some sort in the fridge for when you are feeling peckish. The classic version is made with chickpeas, tahini, garlic, lemon juice and olive oil and from that base you can add many different flavourings. Fresh herbs  or fragrant spices will  can give  more zing to the humous.  A few leftover   roasted  vegetables such as peppers or beetroot are particularly good when blitzed in. Blanched peas or baby broad beans give the humous a freshness to the dip. For a more delicate and smoother consistency, why not substitute cannellini  beans for the chickpeas. Once you’ve made your humous then cut some vegetables such as carrot, fennel, celery or cucumber and put them into ziplock bags which will keep them fresh for a day or two. This is also a great if you want a snack  at work, just pop them in your bag ,no mess or fuss.
 
Kale mint and lemon dip
Difficulty : Easy        Serving: 1 large ramekin
1 tin of chick peas drained and rinsed
juice and zest of a lemon
1/2 clove garlic crushed
1 handful of kale (stalks removed)
1 small bunch mint stalks removed
1tbsp olive oil
sea salt and freshly ground black pepper
 
Place all the ingredients in a blender and blitz until smooth. if the mixture is too thick loosen it with a little cold water. Season and serve with crudités. this will keep for 3-4 days in the fridge.