Roasted Garlic Kale Hummus

by Erin

Make hummus even healthier with the addition of kale. With a whole head of roasted garlic you won’t even notice the kale except for the green color.

Roasted Garlic Kale Hummus 2

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Alright folks, I know it is September and many of you are gearing up for fall with pumpkin recipes but I just cannot do it yet. The highs have just started to stay below 90 but unfortunately 80s are not conducive to dreaming of pumpkin either. It’s like the summer that refuses to end but one day it’ll drastically drop in temperature and never return.

Living in the south the past 8 years, I have noticed the complete lack of a gradual season change. Oh winter is nearing it’s end? BAM infernal summer. It is fall yet? BAM start making hot cocoa. It’s as if there are only two real seasons, mild winter and sticky-hot summer, with a week of spring and fall in between. And I think I write a post saying the same thing every year.

Roasted Garlic Kale Hummus 3

The weirdest seasonal aspect of living in the south is the lack of fall weather at the start of football season. We’re supposed to be gearing up for spiked cider and hoodies, not slushies and skirts/shorts. Thankfully no matter what you are wearing, football food is always welcome.

This week’s recipe is yet another dip because who doesn’t love dip? Hummus is a particularly popular one and this version is packed with a whole head of roasted garlic and kale.

Looking for more garlic recipes?

  • Creamy Garlic Mashed Potatoes by Karen’s Kitchen Stories
  • Pineapple Glazed Ham by A Day in the Life on the Farm
  • Garlic Shrimp Burgers by Cindy’s Recipes and Writings
  • Parmesan Garlic Roasted Chicken Legs by Palatable Pastime
  • Roasted Garlic Kale Hummus by The Spiffy Cookie
  • Skillet Potatoes with Bell Peppers and Garlic by Jolene’s Recipe Journal
  • Spicy Garlic Pickle by Magical Ingredients

  • One year ago: No-Bake Funfettinutter Granola Bars

    Two years ago: Blue Cheese Ball


    Yield: 6-8 servings Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat


    • 1 head of garlic
    • 1 Tbsp olive oil, plus more for serving
    • 1 (15 oz.) can garbanzo beans, drained but reserved
    • 1 cup tightly packed kale leaves
    • 1/4 cup fresh lemon juice (approximately 2 lemons)
    • 3-4 Tbsp reserved bean water
    • 1/4 cup Tahini Paste
    • 1/2 tsp salt, or to taste


    1. Preheat oven to 400 degrees.
    2. Slice the head of garlic in half (like splitting open a bun). Drizzle the cut side with olive oil and sandwich back together. Wrap tin aluminum foil and place in the oven to roast for 20 minutes. Allow garlic to cool before peeling the skin off.
    3. Add all ingredients to a food processor and blend until smooth. Add more of the reserved garbanzo bean water if needed to reach desired consistency.
    4. Serve hummus with olive oil drizzled on top and with pita or fresh vegetables.
    Did You Make This Recipe?
    I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

    Source: Adapted slightly from Simply Scratch. Originally from the Let Them Eat Kale Cookbook.

    Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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    Jolene April 21, 2022 - 9:42 am

    I love hummus, eat it just about every day and I’m always looking for new varieties to try. This looks amazing!

    Kayle (The Cooking Actress) September 6, 2014 - 7:19 pm

    oooooooooooooooh extra nutrition in the hummus-yes pleeeease (and, obviously, yay for garlic!)

    Ashley @ Big Flavors from a Tiny Kitchen September 5, 2014 - 9:30 am

    Mmm – I love roasted garlic and kale but never thought to put them together. Delicious!


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