Name: Chickpea, Sesame + Kale Spread / Green Hummus (Halim-e Nokhod)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Iranian
Ingredients: 1 cup (200 g) dried chickpeas, soaked in water and 1 teaspoon baking soda overnight* (also see note); 1 teaspoon grape molasses* or honey; 1 teaspoon cayenne; 4 kale leaves, thoroughly rinsed, center stems removed; 2 tablespoons tahini paste; 2 cloves garlic, peeled and crushed; 5 tablespoons Fresh lime juice; 1½ teaspoons sea salt; 1 teaspoon ground cumin; ½ cup (40 g) Fresh parsley leaves; ¼ teaspoon cayenne; ½ cup (40 g) pomegranate arils (optional); 1 tablespoon olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Hummus, which means “chickpea” in Arabic, first appeared in the royal kitchens of the Abbasid court (run by Persian chefs) in Baghdad in the ninth century. Since then it has spread throughout the Middle East and crossed international borders to become one of the most popular snacks around the world. Rightly so, as it’s delicious, healthy, and very easy to make. Here, I have added kale and parsley, making it green, and even more tasty.

Ingredients

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Ingredients

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