Sautéed Buckwheat, Kale, Raisins and Pine Nuts with Creamy Hummus

. August, 2016
Photography by Kelly Gibney.
Sautéed Buckwheat, Kale, Raisins and Pine Nuts with Creamy Hummus

This warming and tasty dish is quick and simple. It fills the need for both nourishment and comfort on a chilly winter night.

Serves: 4


¾ cup raw buckwheat groats
1¼ cups vegetable stock (add an additional ¼ cup liquid if not soaking buckwheat)
1 bay leaf
3 tablespoons ghee or coconut oil for sautéing 

1 medium onion, finely diced
2 large garlic cloves, finely diced
¼ cup juicy raisins (or sultanas)
5 large kale leaves, de-stemmed and torn roughly into pieces

large handful fresh parsley, roughly chopped
juice of 1 lemon
¼ cup pine nuts

1 x 400-gram-can chickpeas, drained and rinsed
2 tablespoons tahini
¼ cup olive oil
juice of 1 lemon

1 small garlic clove (optional)
water as needed to thin to desired consistency (normally 3–6 tablespoons)


The night prior: Place the buckwheat in a large bowl and cover with water. Leave to soak for 12 or more hours. Drain and rinse thoroughly.

Place in a medium saucepan with the stock and bay leaf. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the liquid has been absorbed. Set aside until ready to use.

Heat the oil in a large sauté pan over a medium heat. Add the onion and garlic. Cook gently for 5 minutes until the onion is tender and translucent. Add the raisins and kale. Raise the heat a little higher and cook for 5 minutes until the kale is tender. Add the buckwheat and parsley and heat through. Add the lemon juice, pine nuts and a generous seasoning of sea salt and ground black pepper.

Serve immediately with a dollop of hummus (recipe below) on top and lemon wedges on the side if desired.


Place all the hummus ingredients into a blender or food processor and blitz until smooth and creamy. Season to taste.