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    Home » Recipes » Gluten-Free Recipes

    May 24, 2015 · Modified: Feb 7, 2020 by Becca Heyes · This post may contain affiliate links · 18 Comments

    Kale and parmesan hummus

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    Total time: 5 minutes
    Servings: 3
    5 from 2 votes
    Jump to Recipe Rate this Recipe
    Kale and parmesan hummus - suuuuper flavourful :)

    I have a weird relationship with chickpeas. I absolutely adore them 95% of the time (see: 31 vegetarian chickpea recipes), but just occasionally I find their texture a bit weird - usually when they've been mashed or blended. In other words, I find falafel pretty tricky sometimes, and I don't really like hummus.

    Yeah, I know. Hummus is like liquid (um, viscous liquid?) gold to a lot of people. Sorry about that. The texture just really doesn't do it for me.

    Kale and parmesan hummus - suuuuper flavourful :)

    Since I feel I really should like these foods (come on, what vegetarian doesn't like hummus or falafel?!), I like experimenting to make them more enjoyable to me - I loved my quick falafel, for example, and I love hummus made with other beans instead of chickpeas (especially white bean hummus - yum).

    This time, I played around with the standard hummus recipe so much that it barely even resembles hummus any more - and it's completely and utterly delicious. There's no tahini, but there is a good handful of kale, and a decent amount of parmesan cheese (the veggie version, of course).

    I know, how predictable am I: to make hummus more exciting to me, I added some cheese. But believe me, it made this kale hummus so, so tasty. I think kale and cheese might just be my new favourite combination. Parmesan has a pretty strong flavour, so this hummus really packs a punch, especially along with the garlic and lemon juice.

    Smeared on a few tortilla chips, this made for a seriously enjoyable (if wholly inauthentic) lunch.

    Kale and parmesan hummus - suuuuper flavourful :)

    I left my parmesan hummus quite thick and chunky, but if you prefer a thinner hummus you could always add back in the tahini that I skipped. When it's thick, it's great for scooping onto tortilla chips, but if you're more of a dipper or a spreader, it would be easier if you make it a little thinner.

    Kale and parmesan hummus - suuuuper flavourful :)

    Kale and Parmesan Hummus

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 3
    Calories: 535kcal
    Author: Becca Heyes

    Ingredients

    • 1 small clove garlic

    • 50 g vegetarian parmesan-style cheese, grated (~ ¼ cup when grated)
    • Large handful of kale
    • 400 g tin of chickpeas, drained (240g when drained, or ~ 1 ¼ cups)
    • 2 tablespoon lemon juice
    • 50 ml extra virgin olive oil (~ ¼ cup)
    • Salt
    • Black pepper

    Instructions

    • Place all the ingredients in a blender or food processor, and blitz until the mixture reaches your desired consistency (I left mine slightly chunky). You might want to hold back some of the extra virgin olive oil to add at the end, until the mixture is as thin as you would like it.

    Nutrition

    Serving: 1 portion - Calories: 535 kcal - Carbohydrates: 55 g - Protein: 22.5 g - Fat: 26.6 g - Saturated Fat: 6.9 g - Trans Fat: 0 g - Cholesterol: 12 mg - Sodium: 189 mg - Potassium: 898 mg - Fiber: 15 g - Sugar: 8.9 g

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Emily @amummytoo says

      June 14, 2015 at 10:13 am

      Yum, looks delicious and really perfect for a tasty vegetarian lunch.

      Reply
    2. Jeanne Horak-Druiff says

      June 11, 2015 at 12:13 pm

      I always top my kale with grated parmesan - it truly is one of the best flavour combinations out there! I also love chickpeas and I love hummus in all its permutations - and I', sure I'll love this one too!

      Reply
    3. Jo of Jo's Kitchen says

      June 10, 2015 at 12:54 pm

      A really clever idea. Love the colours too

      Reply
    4. Jan @GlugofOil says

      June 10, 2015 at 11:07 am

      Love your idea - this is one delicious looking dip!

      Reply
    5. Miri says

      June 03, 2015 at 6:51 pm

      In my experience, the more tahini in a houmous, the smoother it's likely to be; if you're buying ready made, the Yarden and Sabra ones tend to be pretty silky.

      That said, making your own and making it awesome is also a very valid option :-D

      Reply
    6. Joanne T Ferguson says

      May 29, 2015 at 5:51 am

      What an interesting and healthy combination for a hummus dip! This is not on my list to do Thank you!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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