Kale & Artichoke Hummus is a slight twist on Hungry Girl’s amazing Hummus Recipe , which I make as much as possible. Recently, I had some leftover kale I decided to throw that in the mix as well and see how it turned out. A quick pulse of the ingredients in the food processor and I was left with a creamy and delicious Kale & Artichoke hummus. The kale adds great flavor and a hint of texture while the artichoke hearts make the hummus extra silky and delicious. You can use this versatile hummus as a sandwich spread, wrap filling, vegetable dip, or in anything else that needs a boost of flavor!
Kale & Artichoke Hummus
Makes approximately 1 cup
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1/2 cup canned chickpeas, drained
1/4 cup canned quartered artichoke hearts
1 tablespoon + 1/4 cup low sodium chicken broth or vegetable broth
1 tablespoon nonfat Greek yogurt
1 teaspoon lemon juice
2 garlic cloves, minced
2 teaspoons ground cumin
1.5 teaspoons ground paprika
1 tablespoon Dijon mustard
1.5 cups kale, stems removed and roughly chopped
1/4 cup fresh parsley
Salt & Pepper
1. Add chickpeas to a small food processor and pulse until roughly mashed.
2. Add artichokes, 1 tbsp. of broth, yogurt, lemon juice, garlic, cumin, paprika, and to food processor. Season with salt and pepper, to taste. Pulse until ingredients are combined and mixture is relatively
3. Add kale, parsley, and remaining 1/4 cup of broth to food processor. Pulse until greens are incorporated into mixture and hummus reaches desired consistency. Taste for seasoning.
4. For maximum flavor, refrigerate hummus prior to serving to let the flavors meld together. Use as a dip, spread, or just enjoy the deliciousness with a spoon!
Nutrition Information--approximately 12 calories per tablespoons