Lemony Kale Hummus

I been really into kale lately….trying new ways to add this superfood into my diet.   So, this weekend, I tried adding some baby kale to a simple hummus recipe…and voilà…here it is…lemony kale hummus blog.katescarlata.comIf you have a food processor…this recipe is so simple to prepare.

For my FODMAPers..no need to panic, this recipe has been modified to comply with the low FODMAP diet…yahooooooooo!

I served my Lemony Kale Hummus with a side of Late July’s Sweet Potato Multigrain Snack Chips….so darn good!  And also some baby carrots, of course.hummus and late july chips

The Lemony Kale Hummus makes a great healthy summer snack or dip to bring to your next BBQ!kale outside

Lemony Kale Hummus


  • Serves: 4-6
  • 1 can (16 ounces) garbanzo beans (chickpeas)
  • 2 tablespoons garlic infused oil
  • 1 teaspoon cumin
  • 2 cups baby kale (or sub in chopped, kale leaves)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/4 cup water
  • sea salt and pepper to taste


  1. Drain and rinse garbanzo beans
  2. Add all of the ingredients into food processor fit with metal blade.
  3. Blend until smooth and creamy.
  4. FODMAPs limit serving to about 1/4-1/3 cup to keep to low FODMAP portion size.
  5. Serve with a little drizzle of garlic infused oil on top and freshly ground pepper.
  6. (If not following the low FODMAP diet, you can substitute tahini for olive oil)
  7. Be creative if you'd like and flavor to your taste, add more lemon, some chopped chives, dill or cilantro.