Hemp and Kale Spread
This delicious spread is not only a snap to make, but also chock full of nutrients such as vitamin A. Serve this vegan dip lightly spread on crackers or dolloped on veggies. It’s also perfect for spreading on wraps or collard leaves and rolling up with your favourite fillings.
2 cups (500 mL) lightly packed kale leaves, washed and spun dry
1/3 cup (80 mL) hemp hearts
1/3 cup (80 mL) sun-dried tomatoes packed in oil
2 Tbsp (30 mL) freshly squeezed lemon juice
1/2 tsp (2 mL) sea salt
1/8 tsp (0.5 mL) cayenne pepper
Combine all ingredients in food processor or blender. Whirl with an on-and-off motion, scraping down sides with rubber spatula. Add splash of water if needed to make spread as smooth as desired. Taste and add more seasonings if you wish. Scrape into small pâté dish and serve with crisp crackers and vegetable crudités.
Serves 7.
Each 2 Tbsp (30 mL) serving contains: 57 calories; 3 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 5 g total carbohydrates (1 g sugars, 2 g fibre); 224 mg sodium
source: "Hemp Power", alive #384, October 2014
Hemp and Kale Spread
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
