Look at the color of this kale hummus. I mean come the heck on?! It’s the most gorgeous shade of green I ever did see.

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And if the color doesn’t woo you then maybe the fact that this hummus is loaded with roasted garlic? And the antioxidant-super-veg kale is blended in as well making this healthy, protein-packed dip THAT much healthier.

Winner-winner pita chips and hummus for dinner… and lunch… and as a snack.

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To start you’ll want to place seven garlic cloves in the center of a piece of tinfoil.

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Then wrap it up and place the parcel-o-garlic into a preheated 400° oven for 20 minutes.

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Then, once roasted, allow the foil to cool before unfolding and peeling the skin off each clove.

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Next, grab a few pieces of kale and rinse under cool water.

 

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Then measure out one full cup packed.

 

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Next get out your food processor or high-powered blender.

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Then, drain and rinse one can garbanzo beans and added in right on it.

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Next add in the kale.

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Then the roasted and peeled garlic cloves.

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And then squeeze in the juice of two lemons, which is roughly 1/4 cup.

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Next, measure and add in 1/2 cup of tahini.

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And then 2-3 tablespoons of water.

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Next, measure in the salt. The recipe called for 1/2 teaspoon more or less to taste. I started with a half and taste-tested as I went and ended up adding 1 full teaspoon to my preference. But I tend to like foods on the salty side.

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Lastly, secure the lid and blitz until smooth.

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Stop once you have creamy dreamy hummus.

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Lastly, garnish with whatever you can dream up; paprika, toasted pine nuts and/or a drizzle of olive oil. The sky is the limit!

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Serve with fresh veggies or toasted pita chips? I promise you that there will be no disappointment with this hummus. I love that the earthiness of the kale still shines through the powerful flavors of the roasted garlic, lemon and thahini.

It’s a darn healthy and delicious snack with all the added kale-power benefits.

Enjoy! And if you give this Kale Hummus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6

Roasted Garlic Kale Hummus

Roasted garlic and fresh kale packed into one delicious hummus!

Ingredients

  • 7 cloves of fresh garlic
  • 1 15 ounce can garbanzo beans, drained
  • 1 cup tightly packed kale leaves
  • juice of 2 lemons, or 1/4 cup fresh lemon juice
  • 2 to 3 tablespoons water
  • 1/4 cup tahini
  • 1/2 teaspoon kosher salt, or to taste
  • olive oil for serving

Instructions 

  • Preheat oven to 400°F.
  • Wrap the garlic cloves {with the skin on} in aluminum foil and place in the oven to roast for 20 minutes. Allow garlic to cool before peeling the skin off.
  • Add all ingredients to a food processor and blend until smooth.
  • Serve hummus with olive oil drizzled on top and with pita bread or fresh vegetables.

Notes

Recipe republished with permission from Let Them Eat Kale cookbook.
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