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


Lemony Kale Hummus

Servings 4 -6


  • 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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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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