Kale Hummus

Kale Hummus (Gluten Free, Soy Free, Nut Free)

Makes 3 cups.


  • 2 15-oz cans garbanzo beans, steamed for 5 minutes, juices from cans reserved
    (heating the beans makes them more digestible. I use Eden Organic brand beans
    because they boil their beans with kombu seaweed for even more of a
    digestibility thumbs-up.)
  • 6 leaves kale, stemmed (I used lacinato, but use whatever variety of kale your
    heart desires. Even use collards or swiss chard if you’re feeling crazy.)
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4-1/2 cup fresh parsley
  • 4 tbsp lemon juice
  • 2 tbsp olive or flax oil
  • 1 large clove garlic

Combine all ingredients in food processor and blend until smooth. Depending on the texture, you may have to add about two to four tablespoons of the reserved garbanzo can juice to achieve the right hummus consistency. Adapted from Choosing Raw.


Local Ingredients: Lacinato kale from Driftless Organics, parsley from my garden, garlic from JenEhr Family Farm.

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