Roasted Garlic Kale Hummus

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.

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.

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

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

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

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

Then measure out one full cup packed.

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

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

Next add in the kale.

Then the roasted and peeled garlic cloves.

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

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

And then 2-3 tablespoons of water.

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.

Lastly, secure the lid and blitz until smooth.

Stop once you have creamy dreamy hummus.

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

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.

Ways To Use Hummus:

• • You can serve it as a dip with cut veggies or toasted pita or naan shards.
  • Use it as a base for a 7-layer hummus dip.
  • As a spread on sandwiches, burgers or in wraps.
  • Add it to salads or grain bowls when you want a touch of creaminess.
  • Mix into salad dressings.

Love Hummus? Click Here For More Hummus Recipes!

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

Print Recipe Pin Recipe

No ratings yet

Leave a Review »

Yield: 6

Roasted Garlic Kale Hummus

Roasted garlic and fresh kale packed into one delicious hummus!

Prep Time: 20 minutes mins

Additional Time: 10 minutes mins

Total Time: 30 minutes mins

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

Equipment

• Vitamix Professional Series 750 Brushed Stainless Finish with 64-Oz. Container

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.

Author: Laurie McNamara

Course: Appetizer

[this post contains affiliate links.]