Roasted Garlic Kale Hummus

Roasted Garlic Kale Hummus
By
Roasted Garlic Kale Hummus
Julia Mueller

Roasted Garlic Kale Hummus

If you’re looking for a creative way to use super-nutritious kale, try making a hummus-style dip out of it. It’s beautifully bright green and loaded with garlic and tahini flavor.

This recipe is from the Let Them Eat Kale cookbook. Click here for more information on the cookbook.

Click here for more kale recipes.
 

6
Servings
166
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7 cloves garlic, roasted
  • 1 15-ounce can garbanzo beans, drained
  • 1 Cup tightly packed kale leaves
  • ¼ Cup fresh lemon juice (about 2 lemons worth)
  • 2-3 Tablespoons water
  • ¼ Cup tahini paste
  • ½ Teaspoon salt, or to taste
  • Olive oil, for serving

Directions

Preheat the oven to 400 degrees F. Wrap the garlic cloves (with the skin on) in aluminum foil and place in the oven to roast for 20 minutes. Allow the garlic to cool before peeling the skin off.

Add all ingredients to a food processor and blend until smooth.

Serve the hummus with olive oil drizzled on top and with pita bread or fresh vegetables.

Nutritional Facts

Total Fat
12g
17%
Carbohydrate, by difference
1g
1%
Protein
15g
33%
Vitamin A, RAE
7µg
1%
Calcium, Ca
4mg
0%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Niacin
1mg
7%
Phosphorus, P
232mg
33%
Sodium, Na
2mg
0%
Water
10g
0%

Roasted Garlic Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Garlic Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.