Lemony Kale Hummus

Lemony Kale Hummus

Lemony Kale Hummus

My Mama told me that she was getting bored with the recent deluge of refrigerator oats recipes. And like the good daughter that I am, I listened.

(Don’t worry, I’ll post some more refrigerator oat recipes next week.)

lemony kale hummus sandwich

The Hubster has been enjoying some Lemony Kale Hummus all week. On sammiches, of course.

It’s a go-to lunch for him; quick and easy. And, of course, incredibly tasty.

With the addition of the kale, it’s also a super healthy choice.

Win. Win. Win.

lemony kale hummus

Yields 4-6

Lemony Kale Hummus

7 minsPrep Time

Save RecipeSave Recipe


  • 1 (15-oz.) can chick peas (aka garbanzo beans), rinsed and drained
  • 1/4 cup olive oil
  • 2-3 cloves garlic, minced
  • 2 tbs tahini
  • 3-4 tbs lemon juice
  • 3 leaves kale, stems removed and chopped loosely
  • 2 tbs balsamic vinegar
  • salt
  • pepper
  • 2 (heaping) tbs fresh parsley, chopped


  1. Directions:
  2. Place chickpeas into blender and pulse for 1-2 minutes.
  3. Add olive oil and pulse until mostly mixed in and smooth.
  4. Add in minced garlic, tahini, and lemon juice. Pulse until mixed thoroughly.
  5. Add kale, balsamic vinegar, salt and pepper. Pulse again until smooth and creamy.
  6. Add chopped parsley and pulse again until parsley is mixed throughout.
  7. Serve with your favorite pita chip, veggie, or other dip-able item. Or on a sammich, like The Hubster.
  8. Consider making a double batch so that you won’t have to hide any!

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Soy Free, Corn Free, Egg Free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Turned out delicious! Thank you!
    1. Reply So glad you enjoyed it!

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