Garlic Kale Hummus

Garlic Kale Hummus



This recipe is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here! 

Hummus is already a pretty perfect food. Chickpeas (also known as garbanzos), garlic, lemon juice and tahini, which is a paste made from ground sesame seeds, blended together into a dip or spread. I like to give my hummus both a flavor and a health boost by adding fresh, chopped kale. Why kale?? It’s a nutritional powerhouse, high in protein, Vitamin C and heart-healthy antioxidants.

Garlic Kale Hummus is perfect for serving with pita chips, crackers and veggies. It also makes a really awesome spread for sandwiches and wraps.


Use only the leafy green portion of the kale. The tough, chunky stems will make it impossible to have a creamy, smooth hummus.

If you’re using a blender, add your liquids first. It’ll make it easier for the blender to mix the ingredients properly.

Food Processor or Blender

Operating a Food Processor or Blender

Garlic Kale Hummus
Author: Chef Danielle
Serves: 4
  • 3 cloves garlic, peeled
  • 1 15-oz can chickpeas, drained with 1/4 cup liquid reserved
  • 1 cup chopped kale, stems removed
  • 1/4 cup tahini
  • 1 teaspoon coarse kosher salt
  • 1/4 cup freshly squeezed lemon juice
  • pinch ground cumin
  • extra virgin olive oil, for drizzling
  1. Drop garlic into food processor with the processor running. Process until garlic is finely minced.
  2. Stop the processor and add chickpeas, kale, tahini and salt. Process until a thick paste forms, about a minute.
  3. Add lemon juice and reserved chickpea liquid. Process for another minute until hummus is completely smooth.
  4. Spread hummus into a bowl. Sprinkle with a pinch of ground cumin and drizzle with olive oil.
Garlic Kale Hummus

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