Go Back
Homemade Kale Hummus Without Tahini photo

Kale Hummus Without Tahini

This Kale Hummus Without Tahini is a game-changer! A vibrant, nutritious dip packed with greens and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup pine nuts Adds creaminess and a subtle nutty flavor.
  • 1 cup kale Roughly chopped and tightly packed.
  • 3/4 cup fresh basil Roughly chopped and packed.
  • 1/2 cup fresh parsley Roughly chopped and loosely packed.
  • 2 teaspoons lemon zest Brightens the flavor.
  • 2 teaspoons fresh lemon juice Adds acidity and balances flavors.
  • 1 teaspoon garlic Minced for depth.
  • 1/4 cup extra virgin olive oil Provides richness and smoothness.
  • 2 tablespoons water Adjusts consistency to preference.
  • 1 can reduced-sodium chickpeas Drained and rinsed.
  • 1/4 cup sun-dried tomatoes with Italian herbs Minced for flavor.
  • 1/2 teaspoon salt Or to taste.
  • Pepper To taste.

Equipment

  • Food processor
  • Measuring cups and spoons
  • Rubber spatula
  • Storage container

Method
 

Instructions
  1. Start by gathering all your ingredients. Rinse the chickpeas thoroughly and chop the kale, basil, parsley, and sun-dried tomatoes into manageable pieces. Mince the garlic and zest the lemon.
  2. In your food processor, add the kale, basil, parsley, lemon zest, and garlic. Pulse them together until finely chopped.
  3. Next, add the pine nuts and the drained chickpeas to the food processor. Pulse a few times until the mixture starts to combine.
  4. With the food processor running, drizzle in the olive oil and lemon juice while also adding the water. Blend until everything is well combined.
  5. Add the minced sun-dried tomatoes, salt, and pepper to the mixture. Pulse again to combine. Taste your hummus and adjust the seasoning as necessary.
  6. Transfer the kale hummus to a serving bowl. You can drizzle a little extra olive oil on top and sprinkle with additional pine nuts or herbs for garnish.
  7. Serve it with fresh veggie sticks, pita chips, or use it as a spread in sandwiches.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • Freeze for up to three months; thaw in the refrigerator overnight.
  • Add more olive oil for a creamier texture if desired.