Hands up for kale hummus! I’m a big fan of sneaking veggies into homemade hummus, it’s a great way to add volume and nutrition as well as use up veggies you might not have gotten around to eating. This kale hummus recipe is quick and easy, full of antioxidants, fibre and protein and can be blended up in just a few minutes.

Healthy Vegan Kale Hummus

Green Hummus, Why Not!

My favourite green veggies to add to hummus are kale, spinach and broccoli. I’ve made all three and they all taste great! Some other good hummus varieties are roasted carrot hummus , cilantro and lime, spicy red pepper hummus…there are just so many ways to change it up!

When blended up with traditional hummus ingredients like garlic, lemon and tahini, you really can’t go wrong with adding veggies to the mix.

Sneaking vegetables into your hummus doesn’t add many calories so you end up getting more nutritional bang for your buck plus all the extra vitamins and minerals that come along with them. Kale in particular is quite the nutritional powerhouse and if you’re not a big fan of eating kale on it’s own, this kale hummus is a delicious way to sneak it into your diet.

I wouldn’t say I love kale, I mean it’s not a chocolate chip cookie anything but I do eat it a lot because I love all it’s amazing health benefits.

Health Benefits of Kale

Kale is a true superfood. It’s low in calories, high in fibre and is an excellent source of iron, calcium, vitamin K, A and C as well as various antioxidants. It has anti-inflammatory properties and gram for gram it’s one of the most nutrient dense foods there is. Sounds pretty great, right? Well, it is! So bust out your blender and get some kale hummus going today!

Healthy Vegan Kale Hummus
Healthy Vegan Kale Hummus

Healthy Kale Hummus

I like to make a batch of hummus on the weekends so I have a healthy go-to snack all week. Even better if I make it kale hummus so I can sneak some extra nutrition into my diet! This healthy kale hummus is also a great way to eat more raw veggies since you have something so yummy to dip them in!

Kale hummus is a good source of plant-based protein, has plenty of fibre from the chickpeas and kale, heart-healthy fats from the olive oil and tahini and immunity-boosting properties from the garlic.

Lemon and sea salt are added for flavour and it’s all blended up for a smooth, fresh and flavourful dip that’s great on sandwiches and wraps, salads, falafel plates, piled on baked sweet potatoes, mixed with rice and so much more! There are so many great ways to you use hummus, it doesn’t just have to be a dip! However you use yours, I hope you enjoy his twist of classic hummus.

More Hummus Recipes

Loving this green hummus? Check these out too:

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Kale Hummus

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  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 2 cups
  • Category: Snack, Dip
  • Method: Food Processor
  • Cuisine: Vegan
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Kale adds a serious nutritional punch to an already healthy dish: hummus! This hummus is packed with calcium, fibre, protein and all sorts of delicious. It takes less than 10 minutes to make and is great to have on hand as a dip or spread.


  • 2 cups (100 g) kale, de-stemmed and torn into pieces
  • 1 19 oz can or 2 cups (340 g) cooked chickpeas, well-rinsed and drained
  • 1/4 cup (45 g) olive oil
  • 1/3 cup fresh lemon juice
  • 3 cloves garlic, peeled
  • 1/4 cup (65 g) tahini
  • 1 tsp sea salt


  1. Add everything to a food processor or high-powered blender and process until smooth.
  2. Enjoy as a dip for raw veggies or crackers, as a spread in a sandwich or wrap or use a dollop on top of a fresh salad.
  3. Store in the fridge in an air-tight container.


  • Serving Size: 80 g
  • Calories: 173
  • Fat: 10 g
  • Carbohydrates: 14 g
  • Fiber: 5 g
  • Protein: 6 g