Lemony Kale Hummus


Lemony Kale Hummus



  • 1 can garbanzo beans
  • 3 cloves garlic, peeled
  • ¼ cup tahini
  • 1 tsp. cumin
  • 1-2 cups kale
  • 2 Tbsp. fresh lemon juice
  • ½ cup olive oil
  • Coarse salt and ground black pepper, to taste




  1. Drain and rinse garbanzo beans.
  2. Add all of the ingredients into a food processor. Blend until smooth.
  3. Serve with pita or veggies.



Serves 4 


Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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