Kale and parmesan hummus
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.
Since I feel I really should like these foods (come on, what vegetarian doesn’t like hummus or falafel?!), IÂ 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.
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
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Print Pin CommentIngredients
- 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
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
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
I am crazy about kale, your humus looks and sounds amazing! Nettie
I love making my own hummus and pesto. Your version is calling my name. Adding the healthfulness of Kale is a fantastic idea. Plus, the color is gorgeous. On my “to do” list as I need to make a batch real soon for snaaacks! )
Becca, thank you! This is just another quick recipe, a big hit, will do it this weekend. I was travelling a lot, in the past 3 weeks, work very hectic… could not explore that much as I wanted to, but will get back to my experimentation in the kitchen again: -)
Have a good weekend!
This is a clever and delicious looking recipe, I adore hummus!!
Kale + Parm = perfect! Pinning….
Oh my gosh…this looks amazing and it’s perfect for summer!
Love the idea of reinvented hummus, as I adore chickpeas too, but I’m not a fan of tahini. I made this today and it was delicious. I added fresh coriander, and a little chilli for some kick. Gorgeous with jackets and vegie crudite. Thanks!
That was quick! Glad you enjoyed it :)
Whatever you want to call this, it looks delicious, Becca. Jac did a hummus recently with kale and hemp, so I guess you are both on the same pimp-your-hummus vibe. The world has room for as many hummus reiterations as you can come up with. The more the merrier. :-) Love it.
This really sounds interesting and amazing. Who would have thought that the humble hummus can become exotic with parmesan and kale.. that is something I have never heard before..
I totally agree on the texture of hummus but loving the idea of this. I also love chickpeas – why is it that they go so weird when they are blitzed or mashed. Ergh! Yey for Parmesan and Kale.
I’m glad someone agrees! Somehow the texture of this one was awesome though :)