Artichoke-Kale Hummus


Artichoke-Kale Hummus

This healthy artichoke-Kale Hummus makes for the perfect appetizer or snack! Perfect for dipping crackers and spring vegetables too. I was surprised by how much I loved this recipe! Try for yourself and enjoy!‎
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8


  • 3 cup (510g) cooked chickpeas (or two 15oz/ 425g cans, rinsed and drained)
  • ¼ cup (60ml) lemon juice
  • 3 tbsp tahini (gluten-free if necessary)
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • salt and black pepper to taste
  • 3 cup (120g) packed chopped kale
  • One 14-15 oz (400-425g) can artichoke hearts, rinsed, drained, and quartered if whole
  • bread or crackers (gluten-free if necessary)


  • Combine the chickpeas, lemon juice, tahini, garlic, cumin, onion powder, and cayenne in a food processor and process until smooth. Taste and add salt and pepper as needed. If the dip is too thick, add water by the tablespoon until it reaches your desired thickness.
  • Add the kale and artichoke hearts and pulse until fully incorporated but still chunky. Serve immediately with bread or crackers or refrigerate until ready to use. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.


    • For those who hate hummus (Who hates hummus?), switch out the chickpeas with white beans and replace the tahini with olive oil.
    • For kale haters, switch out the kale for spinach, chard, or collard greens. For those who hate greens altogether, they can be left out completely.
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