Homemade Hummus with Kale Pesto Recipe

Name: Homemade Hummus with Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Pine Nuts; 1 cup Roughly Chopped Kale, Tightly Packed; 3/4 cups Fresh Basil, Roughly Chopped And Packed; 1/2 cups Fresh Parsley, Roughly Chopped And Loosely Packed; 2 teaspoons Fresh Lemon Juice; 2 teaspoons Lemon Zest (packed); 1 teaspoon Garlic, Minced; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Water; 1 can (13 1/2 Oz. Size) Reduced-sodium Chickpeas, Drained And Rinsed; 1/4 cups Sun-dried Tomatoes With Italian Herbs, Minced; 1/2 teaspoons Salt, Or To Taste; Pepper To Taste; Gluten-free Multigrain Tortilla Chips, For Serving

Servings: persons

1/2 cups Pine Nuts
1 cup Roughly Chopped Kale, Tightly Packed
3/4 cups Fresh Basil, Roughly Chopped And Packed
1/2 cups Fresh Parsley, Roughly Chopped And Loosely Packed
2 teaspoons Fresh Lemon Juice
2 teaspoons Lemon Zest (packed)
1 teaspoon Garlic, Minced
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Water
1 can (13 1/2 Oz. Size) Reduced-sodium Chickpeas, Drained And Rinsed
1/4 cups Sun-dried Tomatoes With Italian Herbs, Minced
1/2 teaspoons Salt, Or To Taste
Pepper To Taste
Gluten-free Multigrain Tortilla Chips, For Serving

1
Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces.
2
Add kale, basil, parsley, lemon juice, zest and garlic and process until broken down.
3
Youll need to stop the food processor a few times and scrape down the sides.
4
With the food processor running, stream in olive oil, followed by water, and process until well mixed.
5
Add drained chickpeas and blend until creamy and smooth.
6
Again, youll need to scrape down the sides a few times.
7
Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper.
8
Serve with chips and devour!

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Pine Nuts, 1 cup Roughly Chopped Kale, Tightly Packed, 3/4 cups Fresh Basil, Roughly Chopped And Packed, 1/2 cups Fresh Parsley, Roughly Chopped And Loosely Packed, and more.

Yes, Homemade Hummus with Kale Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Hummus with Kale Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions