Kale Harissa Hummus

This is the perfect snack and surprisingly easy to make.  I had bunches of kale to use up and thought, why not?

I prefer to boil the chickpeas and remove the skin.  I prefer the creamy texture it lends the hummus when the chickpeas are peeled.  This is garlicky perfection with a hint of spice; perfect for crackers, pita chips or veggies.

If your food processor is a temperamental git like mine, you can finish this in the blender.

Active time: 30 minutes


Two 15.5 ounce cans of chickpeas

2 medium lemons – juiced

4 large garlic gloves

2/3 cup of tahini

1/4 olive oil

Cold water

1/2 tsp salt

3 tsp harissa

1 cup finely chopped kale


Boil chickpeas for twenty minutes and remove skins once cooled.  This is easily accomplished with a little bit of water and a little time.  Pinch the chickpea to remove the skin and pop into the waiting food processor.

Add garlic and chickpeas to a food processor and pulse until they are starting to blend. Add the tahini, olive oil and salt and pulse again.

Scrape the bowl to combine the ingredients; then add the lemon juice, harissa and kale. Blend until creamy adding cold water by the spoonful only if needed.

Magilla rating: 10


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