Roasted Garlic Kale Hummus

#492       Comment on this recipe.


    This can be served as a dip trio with Hummus and Roasted Beet and White Bean Hummus! It is very festive for the Holidays!


  1. 7 cloves garlic
  2. 1 (15 oz) can chickpeas; drained and rinsed
  3. 1 c packed kale leaves
  4. 1/4 c lemon juice
  5. 3 T water
  6. 1/4 c tahini, stirred well, such as (Joyva or Krinos)
  7. 1/2 t kosher salt; or to taste
  8. assorted veggies, crackers or pita bread for dipping


  1. Preheat oven to 400°F.
  2. Wrap the garlic cloves in foil and place in the oven until soft, 20 minutes.
  3. Remove garlic from oven and allow to cool. Peel off the papery skin and set aside.
  4. Place the kale in the food processor and pulse until finely chopped.
  5. Add the garlic cloves, chickpeas, lemon juice, water, tahini and salt. Blend until the mixture is smooth.
  6. Transfer the hummus to a serving bowl and drizzle with olive oil, if desired.
  7. Serve with veggies, crackers or pita bread.


    Leftover hummus can be frozen.

Picture of Recipe

Roasted Garlic Kale Hummus - Picture of Recipe
Roasted Garlic Kale Hummus - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Course: Appetizer
Type of Food: Dip,Vegetarian,Vegan,Hummus
Ethnicity/Origin: Greek
Key Ingredient: Kale,Beans
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Food Processor
Themes/Holidays: Christmas Eve,Christmas

hide pictures