Kale and parmesan hummus

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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

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


  • 1 small clove garlic

  • 50 g vegetarian parmesan-style cheese, grated (~ 1/4 cup when grated)
  • Large handful of kale
  • 400 g tin of chickpeas, drained (240g when drained, or ~ 1 1/4 cups)
  • 2 tbsp lemon juice
  • 50 ml extra virgin olive oil (~ 1/4 cup)
  • Salt
  • Black pepper


  • 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 Facts
Kale and Parmesan Hummus
Amount Per Serving (1 portion)
Calories 535 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Saturated Fat 6.9g35%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 189mg8%
Potassium 898mg26%
Carbohydrates 55g18%
Fiber 15g60%
Sugar 8.9g10%
Protein 22.5g45%
* Percent Daily Values are based on a 2000 calorie diet.

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

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5 from 3 votes (2 ratings without comment)

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  1. 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!

  2. 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

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