Chilli Kale Toast with Hummus

Whether you always have kale in your fridge or you’ve never tried it, we have something special to share with you!

There are lots of reasons kale should have its own day of recognition! It’s a superfood that is packed with antioxidants, and is a source of iron. Kale also has vitamins A and K, which help take care of your bone health, skin and eyes. 

This Chilli Kale Toast with Hummus recipe is fantastic for breakfast, brunch or an afternoon snack on a busy day. 

Chilli Kale Toast with Hummus

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 2
Dietary Preferences: Vegan

Ingredients:

• ½ bunch (about 125g) curly kale
• 2 tbsp olive oil
• ½ garlic clove, crushed
• ½ tsp paprika
• ¼ tsp dried chilli flakes
• sea salt and ground black pepper, to taste
• 2 thick slices of sourdough bread
• 3-4 tbsp of your favourite hummus (or see below to make your own)
• lemon wedges, to serve

Method:

1. Preheat the oven to 180°C (355°F) and line a baking tray with baking paper.

2. Wash the kale in cold water and set aside to dry. Trim the stems from the kale and tear into small bite sized pieces.

3. Whisk the 1 tablespoon of oil, garlic, paprika and chilli flakes together in a large bowl. Add the kale leaves and toss gently to coat, ensuring all the kale has been coated in the oil mixture.

4. Spread the kale out in a single layer on the lined baking tray. Bake for 8-10 minutes or until the leaves are crisp, turning halfway through the cooking time. Remove from the oven and season with salt and pepper, if desired.

5. Meanwhile, heat a barbecue grill-plate or chargrill pan over medium-high heat. Lightly brush both sides of the sourdough with the remaining oil and cook for 1-2 minutes each side or until charred and toasted to your liking. Transfer to two serving plates.

6. To serve, spread the hummus over the charred sourdough bread and top with the chilli kale. Sprinkle over extra chilli flakes, if desired. Serve with lemon wedges on the side. Enjoy!

To make the hummus

Ingredients:

• 1 cup of cooked chickpeas, or 1 15-ounce can of rinsed chickpeas 

• 2 cloves of garlic, chopped

• 1 tablespoon of tahini

• 2-3 tablespoons fresh lemon juice

• 1 tablespoon of liquid aminos, or low sodium Tamari

• 3 tablespoons of water or vegetable broth

Method:

1. Blend all the ingredients into a thick paste, using a small amount of water as necessary to achieve desired consistency.

2. Serve chilled or at room temperature.

The combination of vitamins in kale make it fantastic for your skin. There are lots of ways to add it to your plate after National Kale Day, like making this breakfast for glowing skin. You can also try adding it to smoothies and salads for extra nutrients every day.  

Happy kale-ing!