Kale Pesto Hummus is a creamy, healthy snack that’s easy to make at home! Kale and basil leaves, along with other traditional pesto ingredients, take hummus to the next level.
In, let’s say, stressful times, one small feel-good hedge I make against losing my mind is impulse buying something at the grocery store. That’s been happening a lot lately, and one recent purchase was a tub of kale pesto hummus. Um, amazing. So green, so healthy, so good…it vanished in two days.
Thankfully homemade pesto and homemade hummus aren’t hard to make at all, so kale, basil, and chickpeas immediately went on my next shopping list. With a little tasting as I went, this recipe for kale pesto hummus is an EXACT dupe of the store-bought kind. (Except cheaper.)
First you’ll make a fairly standard pesto recipe, except two cups of kale leaves are packed in here along with pesto OG basil. You’ll definitely taste the basil in the finished product! I also added about half of the olive oil I typically use (when, say, I’m not making it with avocado) because there will be olive oil in the hummus. I used pine nuts, but you can certainly use walnuts if you’d prefer.
Since I have one food processor (and a fairly small one at that), I first made the pesto and then transferred it to a bowl. Then into the food processor went the hummus ingredients: chickpeas, tahini, olive oil, chickpea liquid, lemon juice, garlic, s+p.
Tahini might not be something you have on hand, but it’s a paste made from ground sesame seeds, not unlike the consistency of natural peanut butter. It rounds out homemade hummus recipes and gives it a richer flavor than just using chickpeas alone. I’ve found a jar of tahini in the ‘international foods’ aisle of the grocery store and store it in the fridge. I’ve also found that it lasts forever, so there’s no need to use it up right away. Unless, of course, a kale pesto hummus obsession takes root…
You know the drill when it comes to dips – dip away with whatever you like! Pita chips are a classic, but sliced vegetables and pretzels have also been a favorite of mine. Since this recipe makes a fair amount of hummus, leftover portions can be refrigerated in a covered container to be enjoyed for several days to come.
- 2 cups kale leaves, packed
- 1 1/4 cup fresh basil leaves, packed
- 2 tbsp pine nuts
- 4 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 15.5-oz can chickpeas, drained with the liquid reserved
- 1/2 cup tahini, well-stirred
- 1/4 cup plus 2 tbsp extra-virgin olive oil
- 1/4 cup reserved chickpea liquid
- 2 1/2 tbsp freshly squeezed lemon juice (about half of one large lemon)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- Add kale leaves, basil leaves, pine nuts, and minced garlic to the bowl of a food processor and process until the kale and basil are finely chopped.
- Pour in 1/4 cup olive oil and process again until smooth. Remove pesto from the food processor to a bowl and set aside.
- To the now empty food processor, add all ingredients and process until smooth.
- Add hummus to the bowl with the pesto and stir together until combined evenly. Or if the bowl of your food processor is large enough, you can remove the blade and add the pesto back in there and stir.