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Horizontal image of a dish with kale and basil hummus surrounded by pita chips and fresh crudite.

Kale Basil Hummus

  • Author: Meghan Bassett
  • Total Time: 5 minutes
  • Yield: 6 servings 1x


Want to use kale in a new way? Try this flavorful hummus. Blending leafy greens into dip is a great way to get more vegetables into your diet.


  • 2 cups canned chickpeas, drained
  • 1 lemon
  • 1 to 3 large kale leaves, stems removed
  • 2 tablespoons dried basil, or about 1/4 cup fresh
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1 dash sea salt


  1. Juice the lemon and remove any seeds. Remove the stems from the kale and basil, and chop.
  2. Place all ingredients in the food processor and puree until well combined.
  3. Scrape down the sides and add process until smooth.
  4. Adjust consistency with additional olive oil or water as needed, and season with salt to taste.


Original recipe by Sarah Hagstrom. 

  • Prep Time: 5 minutes