Roasted Garlic Kale Hummus

This Roasted Garlic Kale Hummus is smooth, savory, and packed with flavor.

The sweetness of roasted garlic and the earthy punch of kale come together in one vibrant dip.

It’s the kind of hummus that feels familiar but totally fresh—great for parties, wraps, or everyday snacking.

And the best part? It’s vegan, nutrient-dense, and absolutely addictive with warm pita or crisp veggies.

Recipe Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Serves: 4

Nutrition Per Serving

• Calories: 160
• Fat: 8g
• Carbs: 16g
• Protein: 6g
• Fiber: 4g

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Ingredients

• 7 cloves garlic, unpeeled
• 1 tbsp. olive oil, plus extra for drizzling
• 1½ cups (250g) cooked chickpeas
• 2 tbsp. tahini
• 2 tbsp. lemon juice
• ½ tsp. salt
• 1 cup (15g) chopped kale, tightly packed
• ¼ tsp. ground cumin
• 2–4 tbsp. cold water

Instructions

• Preheat the oven to 400°F (200°C).
• Wrap the cloves of garlic in foil and roast in the oven for 20 minutes until soft. Remove from oven and allow to cool.
• Once cool, peel each garlic clove and add to the blender, along with the chickpeas, olive oil, tahini, lemon juice, salt, kale, and cumin.
• Blend until smooth, adding cold water 1 tablespoon at a time until you reach your desired consistency.
• Transfer to a bowl and drizzle with olive oil. Serve as a dip.

Tips and Tricks For Success

• Use fresh, curly kale for best texture. Remove tough stems before blending.
• Let the garlic cool slightly before peeling—it’ll slip right out of the skin.
• Want extra creaminess? Add a spoonful of plain vegan yogurt or an extra splash of olive oil while blending.
• Serve this hummus in a wrap with roasted veggies and avocado for a full meal.

This Roasted Garlic Kale Hummus is the definition of a feel-good dip.

It’s bold, healthy, and surprisingly addictive—and looks beautiful on a green-themed snack board.

Whether you’re meal prepping, hosting, or just snacking smart, this is one hummus recipe worth making on repeat.

Roasted Garlic Kale Hummus

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 7 cloves garlic, unpeeled
• 1 tbsp. olive oil, plus extra for drizzling
• 1½ cups (250g) cooked chickpeas
• 2 tbsp. tahini
• 2 tbsp. lemon juice
• ½ tsp. salt
• 1 cup (15g) chopped kale, tightly packed
• ¼ tsp. ground cumin
• 2–4 tbsp. cold water

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the cloves of garlic in foil and roast in the oven
   for 20 minutes until soft. Remove from oven and allow to cool.
3. Once cool, peel each garlic clove and add to the blender,
   along with the chickpeas, olive oil, tahini, lemon juice, salt, kale, and
   cumin.
4. Blend until smooth, adding cold water 1 tablespoon at a
   time until you reach your desired consistency.
5. Transfer to a bowl and drizzle with olive oil. Serve as a
   dip.