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.
Keyword kale pesto, pesto hummus
Prep Time 18minutes
Total Time 18minutes
For the Kale Pesto:
2cupskale leaves,packed (I use curly kale)
1 1/4cupfresh basil leaves,packed
2tbsppine nuts(or walnuts)
4clovesgarlic,pressed or minced
1/4cupextra-virgin olive oil
For the Hummus:
115.5-oz canchickpeas,drained with the liquid reserved
1/4cup plus 2 tbspextra-virgin olive oil
1/4cupreserved chickpea liquid
2 1/2tbspfreshly squeezed lemon juice,(half of one large lemon)
2clovesgarlic,pressed or minced
1/2tspground 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, scraping down the sides as needed. Remove pesto from the food processor to a bowl and set aside.
To the now empty food processor, add all of the hummus 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. Store in the refrigerator for several days.