4.75
4 ratings

Roasted Garlic Kale Hummus

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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.
 

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
Servings6
Calories Per Serving166
Total Fat7g11%
Sugar3gN/A
Saturated0.9g4.6%
Protein7g14%
Carbs20g7%
Vitamin A14µg2%
Vitamin B60.2mg7.6%
Vitamin C8mg14%
Vitamin E0.3mg1.4%
Vitamin K21µg27%
Calcium84mg8%
Fiber6g22%
Folate (food)45µgN/A
Folate equivalent (total)45µg11%
Iron2mg9%
Magnesium29mg7%
Monounsaturated2gN/A
Niacin (B3)0.7mg3.5%
Phosphorus139mg20%
Polyunsaturated3gN/A
Potassium156mg4%
Sodium240mg10%
Thiamin (B1)0.2mg10.1%
Zinc0.9mg6.3%