Alright people. This hummus is amazing.
It really is the best hummus I’ve ever had. It has a soft, velvety texture and an amazing flavor. This hummus goes above and beyond the traditional kind. The roasted garlic and kale add so much extra depth and complexity.
The flavor of those two additions don’t smack you in the face, but they add so much extra deliciousness to the dip. And it’s also a great way to sneak some Kale into your belly ;).
Other than roasting the garlic, this recipe is super quick and easy. You just add the ingredients to your food processor and mix until it’s smooth!
I think this hummus is AMAZING with homemade pita chips (you can find my pita chip recipe in this Greek Nachos with Feta Cheese Sauce post), but there are so many different things you could do with it. You could use veggies to dip into the hummus, you could spread it on a sandwich or wrap, eat it straight out of the bowl by the spoonful, the possibilities are endless.
This recipe also makes a ton of hummus! My husband and two of our friends were over when I made this, we all shared a bowl, I sent left overs home with both guys, and there was still plenty left over for Seth and I.
So there are a few things you should know about this recipe.
1. It’s awesome.
2. I “cheated” with my roasted garlic to cut the time in half and roasted the individual cloves rather than the entire head like you would traditionally do. In my opinion the roasted garlic still turned out just as amazing. By the way, while we are on the topic, roasted garlic is THE BEST THING EVER. Somehow as it roasts in the oven, it becomes incredibly soft, mild, spreadable, and absolutely mouthwatering. I ate a small clove straight. All by itself. That’s how mild it is. I think the oven elves that visit my roasted red peppers in this recipe are behind the roasted garlic too. No other way to explain it.
3. There is an ingredient in the hummus called “tahini” which is basically a sesame paste. If you buy the all natural kind, it is separated when you open the container, and you have to stir it. This step is not fun. Not fun at all. It takes a good 10 minutes to get it fully combined. If this happens to you, you aren’t doing anything wrong, and your tahini hasn’t gone bad. It’s totally normal. There were a few times where I stirred it too hard and spilled it all over my hands………be cautious. But don’t worry – it’s totally worth it in the end.
4. This hummus is very customizable! Want to add more roasted garlic? Roasted another head or a few extra cloves. Want more kale flavor? Add some more! You can pretty much do whatever you want here.
If you make this recipe, I can promise you right now that it will be a huge crowd pleaser!
Here is the recipe:Print
Roasted Garlic Kale Hummus
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 3 cups 1x
- 1 head garlic
- 5 kale leaves
- 2 15.5 oz cans garbanzo beans (chick peas)
- 2 lemons (about 1/2 cup juice)
- 1/2 cup tahini (if you buy the all natural kind, it will be separated and you will have to stir it until it all comes together)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons water
- Cayenne and black pepper for serving
- Preheat your oven to 400 degrees
- Take apart a head of garlic but leave each individual clove still in its paper wrapping
- Set one clove aside and don’t roast it – we will add that one into the hummus raw
- Place the garlic cloves in a piece of foil, and drizzle a little bit of olive oil over them along with a pinch of salt and pepper
- Wrap the foil around the garlic cloves so it forms a pouch, and roast for 25 minutes, or until the garlic cloves are tender when pierced with a knife
- Let the roasted garlic set out to cool and bring a pot of water to a boil
- To prep your kale leaves, slice out the stem all the way up the leaf so that you just have the dark green leaf of kale. The stem can be very tough
- Slice up the kale in about 2 inch strips
- Fill a large bowl with ice and water and set next to the boiling pot
- Add the kale into the boiling water and let it cook for 1 minute and 30 seconds
- Transfer the kale into the ice bath so it stops the cooking
- In your food processor, add the garbanzo means, lemon juice, tahini, olive oil, salt, water, kale leaves, roasted garlic, and raw garlic clove
- Process until the mixture is completely smooth
- To serve, transfer to a bowl and drizzle lightly with olive oil and sprinkle on a pinch of cayenne and black pepper
If you make this or any of my recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Base hummus recipe adapted from http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/