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Kale and Garlic Hummus

My husband makes a great humus!  His recipe is the best, as far as I am concerned ….. then I found this recipe for Kale and Garlic Hummus!  WOW!!  You not only get the benefits of some good tasting Hummus, but you also the added bonus (and nutrition) of Kale!

The following Roasted Garlic & Kale Hummus recipe is featured on the Free People (Building 25) Blog and was posted by Beth or “tastyyummies”!

Picture courtesy of Free People, Building 25, blog

Kale and Garlic Hummus

Recipe Type: Appetiser
Author: “Beth (tastyyummies) from Free People (Building 25) blog
Serves: Makes 2-3 cups
Source: Roasted Garlic & Kale Hummus – Gluten-Free + Vegan | Free People Blog http://blog.freepeople.com/2012/09/roasted-garlic-kale-hummus-glutenfree-vegan/#ixzz26wJDcdxG
  • 1 bulb of fresh garlic
  • 1 large can (25 ounces) organic garbanzo beans (chickpeas)
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini, well stirred
  • 1 1/4 teaspoons coarse or kosher salt
  • 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
  • 1-2 tablespoons olive oil
  • Red pepper flakes or black pepper
  1. Roast Your Garlic (see original recipe for instructions: http://blog.freepeople.com/2012/09/roasted-garlic-kale-hummus-glutenfree-vegan/#ixzz26wIvM29f)
  2. Make your hummus: Reserving 1/4 cup of the liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add in the kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little freshly ground black pepper or red pepper flakes. Process until smooth. Drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a nice, subtle taste.
  3. Sprinkle a bit of red pepper flakes or smoked paprika and drizzle a bit of olive oil on top when serving.
  4. Serve with your favorite gluten-free goodies like rice crackers, tortilla chips, raw veggies, or serve it on a sandwich, in a wrap and more. To store, refrigerate in an airtight container up to 1 week.


If you are familiar with my husband’s Humus Recipe, you will note that we make our own tahini.  This is how he makes it:

In Vitamix, add:
2/3 cup sesame seeds
½ cup first cold pressed olive oil
2/3 cup lemon (or lime) juice

Start SLOW to prevent splashing, build VERY slowly, up to full speed. (Makes a tahini-like mush, or may substitute ½ cup tahini instead of seeds)

Of course, if you use his recipe for tahini, you may need to adjust the liquid in the Kale & Garlic Hummus recipe above.

So, let me know how it turns out for you!