Name: Roasted Garlic Kale Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 7 medium garlic cloves; One 15 ounce can garbanzo beans, (rinsed and drained); 1 cup tightly packed kale leaves; ¼ cup (about 2 lemons) freshly squeezed lemon juice; ¼ cup tahini paste; 2 to 3 tablespoons water; ½ teaspoon salt ((or to taste)); olive oil, (for serving); pita or veggies, (for serving)

Roasted Garlic Kale Hummus

Here’s a classic hummus recipe with the superfood kale blended in: Roasted Garlic Kale Hummus. I love this recipe for kale hummus because it’s a great way to get some greens into your diet. And it’s delicious!

Kale Hummus

I realize that some of you might be frightened of this not-so-well-known green: kale. I must admit… I had to learn to like it. If you try it in a salad– like just making a salad with kale and eating it, you probably won’t like it.

Kale is one of those greens that you have to work with a bit to make it taste really good. It can have a bitter taste and tough texture, so for salads… you need to pair it with the right flavors, and you need massage the dressing into the salad a little to let it marinate for a while. If you make your salad right, kale is delicious.

In this recipe, kale is blended into a classic hummus recipe to make a delicious appetizer dip. And since kale is the ultimate superfood packed with antioxidants and vitamins, that makes this appetizer recipe extra good for you!

Let Them Eat Kale Cookbook

This recipe comes from a book called, Let Them Eat Kale: Simple and Delicious Recipes for Everyone’s Favorite Superfood by Julia Mueller. There are 75 recipes in the book- covering breakfast, lunch, dinner and snacks. I’ve made the Thai Coconut Soup with Brown Rice and Chicken (my family loved it), and I also made the Classic Guacamole with Kale (yum!).

Here are a few recipes that are luring me in: Orange Creamsicle Kale Smoothie, Spanish Cauliflower “Rice,” Zesty Kale Slaw, Minestrone Soup with Quinoa, Chili Verde Shredded Chicken Enchiladas and Lemony Braised Chicken and Kale. This book will have you craving kale for sure, even if you never thought you’d do so!

Recipe for Kale Hummus

Besides kale, there is a good dose of roasted garlic blended into this hummus recipe. It makes for an amazing dip. My family enjoyed it with pita bread and carrots. It’s definitely a unique twist on hummus. Any time you can sneak more nutrition into a recipe without making it taste like it’s trying to be healthy is okay by me!

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

5 from 1 vote

Roasted Garlic Kale Hummus

By RecipeGirl.com (reprinted with permission from Let Them Eat Kale by Julia Mueller)

A delicious, healthy appetizer packed with the superfood kale!

Prep: 10

Cook: 20

Total: 30

Servings: 6 servings

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Ingredients

▢ 7 medium garlic cloves
▢ One 15 ounce can garbanzo beans, rinsed and drained
▢ 1 cup tightly packed kale leaves
▢ ¼ cup (about 2 lemons) freshly squeezed lemon juice
▢ ¼ cup tahini paste
▢ 2 to 3 tablespoons water
▢ ½ teaspoon salt (or to taste)
▢ olive oil, for serving
▢ pita or veggies, for serving

Instructions

Preheat the oven to 400℉.
Wrap the garlic cloves (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. Thin out with the 3rd tablespoon of water, as needed.
Serve hummus with olive oil drizzled on top and with pita or fresh veggies for dipping.

Notes

If you are preparing this recipe as gluten-free, just be sure to use a brand of garbanzo beans that is GF.

Nutrition

Serving: 1serving, Calories: 135kcal, Carbohydrates: 14g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 404mg, Potassium: 230mg, Fiber: 4g, Sugar: 0.4g, Vitamin A: 1692IU, Vitamin C: 21mg, Calcium: 89mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.