Recipe Home > Sauces/Dips > Kale and Herb Hummus

Kale and Herb Hummus


0 made it | 0 reviews | 0 photos

Kale and Herb Hummus

Some Tips

If you don’t have tahini on hand – sub out the exact amount in peanut butter.

If you love garlic, add more or roast it for a deeper, nuttier flavor. If you’re making for a party – you may wish to use less.

Store in an airtight container in the refrigerator for up to 2 weeks.


  • 3-4 small cloves of garlic, peeled

  • 1 can of garbanzo beans, rinsed well

  • 1 cup of kale leaves (washed with the thick stem removed)

  • 1/4 cup of dill, parsley & basil leaves (use whatever herbs you wish)

  • 1/4 cup of tahini

  • Juice from one lemon

  • 1/4 cup of olive oil

  • 1-2 tablespoons of water

  • Smoked paprika

  • Kosher salt to taste


  1. Add your garlic to your food processor and blend that down to avoid eating any large chunks.  

  2. Then add your remaining ingredients.  

  3. Blend until smooth and creamy, stopping to scrape the sides of the bowl down.  

  4. If your hummus needs additional liquid, drizzle your olive oil through the spout until the consistency you wish is achieved.

  5. Taste test and adjust seasonings for your palate.


Reviews 0

No reviews yet! Will you be the first?

Follow us!

Gift Certificates

Looking for that perfect gift?

We Love Local

Are you a local artisan or farmer? Get in Touch!

Garden Crate Company


Delivery Management Software by Kiva Logic