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Lunchbox vegetarian, vegan and flexitarian recipes.

Kale Hummus [vegetarian]

Delicious kale hummus perfect as a di,p, spread for sandwiches and wraps or simply on crackers.
4 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Total Time 10 mins
Course Dips & Spreads
Cuisine Middle Eastern
Servings 1 jar
Calories 1878 kcal


  • Blender


  • 800 g can chickpeas
  • 100 g raw kale leaves - hard stalk removed
  • 1-2 garlic cloves - crushed
  • 60 ml olive oil
  • 50 ml tahini paste
  • Juice of 2 1/2 lemons
  • 75 g vegetarian parmesan style cheese
  • salt & pepper
  • pine nuts - optional


  • Drain the chickpeas, reserving the liquid in a separate bowl.
  • Put all the ingredients in a blender with 100ml (3.5 fl oz) of the reserved chickpeas liquid.
  • Blend until you have a smooth paste.
  • Adjust the texture by adding more chickpea brine and/or olive oil.
  • Season to taste.
  • Put in a bowl and sprinkle with pine nuts if desired.


Serving: 75gCalories: 1878kcalCarbohydrates: 131gProtein: 79gFat: 122gSaturated Fat: 26gPolyunsaturated Fat: 26gMonounsaturated Fat: 63gCholesterol: 51mgSodium: 3483mgPotassium: 1954mgFiber: 38gSugar: 1gVitamin A: 10730IUVitamin C: 124mgCalcium: 1395mgIron: 15mg
Keyword hummus, kale
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