Roasted Garlic Kale Hummus from Let Them Eat Kale!

Roasted Garlic Kale Hummus

Roasted Garlic Kale Hummus
Kale: It’s not just for garnish.

If you are anything like me, you found kale to be utterly boring and unpalatable until you really began cooking with it. After some experience with the leafy green, your cooking horizons broadened to the extent that kale became incorporated into just about everything you prepared. You realized there are many options for kale that don’t involve a lifeless leaf laying next to the burger on your plate. So many, in fact, that you could just go ahead and write a whole cookbook about it!

And that’s precisely what I did! I’m thrilled to announce my second cookbook, Let Them Eat Kale!, has been published! If you missed it, you can read about my first cookbook, Delicious Probiotic Drinks, in my Grapefruit Rosemary Kombucha post.

In order to kick off the release, I’m sharing my kale hummus recipe, straight from the book. And what cookbook release would be complete without an exciting giveaway? I’ll tell you all about the giveaway later, but first: the book.

Let Them Eat Kale! A cookbook by Julia Mueller
Let Them Eat Kale! includes tips on the various methods of cooking with kale, nutritional information, and 75 recipes to welcome kale into your daily eats. While kale may be intimidating to some, I assure you the recipes are as simple as they are healthful. This isn’t just-another-kale-salad kind of book. It’s a helpful resource for getting kale in your belly in the most tasty and inviting ways.

Of all the topics one can write a cookbook about, why kale?

What’s the Deal with Kale?

To the merriment of some and the dismay of others, kale is one of the biggest food trends right now. Salads made with kale instead of lettuce are popping up on restaurant menus, and everyone seems to be juicing it, blending it, massaging it, and using it as a baby name. While I understand that kale has its place and that place is not necessarily in your batch of banana bread, there are substantial reasons why kale is so popular.

Kale is one of the most nutrient-dense superfoods in the world. It contains a high concentration of vitamins, minerals, and antioxidants. It is low in calories, boosts immunity, and helps fight disease. Kale is a part of the cruciferous vegetable family (Brassicaceae), which also includes cauliflower, bok choy, cabbage, broccoli, and Brussels sprouts. Although cruciferous vegetables can be difficult for some people to process, they are full of fiber and can help maintain regularity in your digestive system.

Roasted Garlic Kale Hummus
Just one cup of chopped kale earns you 684% of your daily value of Vitamin K, 206% of Vitamin A, and 134% of Vitamin C. It also contains beta-carotene and antioxidants. All of these factors contribute to kale’s ability to help keep your immune system strong and prevent disease.

Embracing Kale

While kale has the reputation of being fibrous and bitter, it can be easily incorporated into your everyday cooking. All it takes is some getting used to, and then it becomes second nature to add the leafy green to your recipes for an extra vitamin boost. You can serve it up in your entrees, soups, or salads, or hide it in your smoothies, sauces, and even your desserts.

Roasted Garlic Kale Hummus
Take this Roasted Garlic Kale Hummus, for instance. Blending kale into your favorite hummus recipe is a great way of adding more nutrients to the snack. Can you taste the kale? Yes, but it isn’t overpowering or unpleasant –- it’s actually a great hummus! Enjoy the kale hummus as a snack with crackers and fresh vegetables or use it in your sandwiches and wraps!

Who This Book is For

Let Them Eat Kale! is a great book for the health-conscious individual or for those who are looking to become more in tune with their nutrition. It contains meat recipes as well as vegetarian and vegan recipes, and the whole book is gluten-free with the exception of a burger bun here or there. From the kale newbie to the seasoned kale connoisseur, the book has recipes that anyone can enjoy –- with or without kale! For the person who is looking to add more nutrition to his or her repertoire or the person who maintains a high-nutrient diet, this book is perfect. I even encourage kale naysayers to take a peek, as there are so many ways kale can be added to your food while keeping its palatability.

Go to Roasted Garlic Kale Hummus recipe
Disclosure: The links to Amazon in this post are affiliate links. Go buy Julia’s book!

Roasted Garlic Kale Hummus

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes


4 servings


  • 7 cloves garlic
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup tightly packed kale leaves, finely chopped
  • 1/4 cup fresh lemon juice
  • 3 tablespoons water
  • 1/4 cup tahini
  • 1/2 teaspoon kosher salt, or to taste
  • Olive oil for serving
Print recipe


  1. Preheat the oven to 400°F.
  2. Wrap the cloves of garlic in foil and place in the oven until soft, 20 minutes. Remove from the oven and allow garlic to cool. Peel off the papery skin and add the cloves to a blender or food processor along with the remaining ingredients. Blend until smooth. Note: You can leave small bits of kale leaves in the hummus, if desired, or blend until completely smooth.
  3. Transfer to a serving bowl and drizzle with olive oil, if desired. Serve with veggies, crackers or pita bread, or smear it on your favorite sandwich or wrap.

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Ah yes, you really must try it!! Plus, I always feel like homemade hummus is better than store-bought…dunno what it is, but I always end up liking it better. Let me know if you try the hummus!!

Gutted that this one’s US only! Sounds like a fantastic book. I’m a huge kale lover- well, who isn’t these days?
Those tees are great too!
Thanks for the hummus recipe 🙂

Hey Emma! I’m so glad you’re interested in kale! My publisher does ship overseas and actually, the books arrive pretty quickly! I have a blogger in the UK and one in Australia doing reviews on the book and they got their copies right around the same time my U.S. bloggers did, ha! Shoot me an email at roastedrootfood (at) gmail (dot) com and I’ll make sure you get a copy 😀

Congratulations on your book! I am your perfect customer…I eat really well, love my veggies, but have been a closet kale-avoider for years. I need to step up to the plate and eat more kale! We are on the same green hummus page today 🙂

Thanks so much, Sue!!! I think the book is right up your alley, since I see all sorts of veggie dishes on your site. The cool thing about the book is you can easily amp up the portion of kale you put into each recipe or scale it way back in order to ease yourself into it. Have a happy 4th!!

Haha! Thanks, Robyn! I’m not growing a garden this year, but kale is by far one of my favorite veggies to grow – I love that I was always able to get at least 3 harvests during the summer and the fact that it shoots up so quickly. It’s so gratifying to walk out to your garden in the morning, slice off some kale leaves and chop them up for your scrambled eggs. Hope you enjoy the book!! xoxo

Hi Amala,

The giveaway is for U.S. residents only, but you can get the book in Canada, too! Amazon will ship to Canada (if I’m not mistaken, it isn’t very expensive), and there may even be a few bookstores there that carry the book 🙂 Thank you so much for your interest!!

Aww thanks so much, Carol!!! I’m so happy it’s out and about! 🙂 I love using hummus as my goo, too, ha! I’m not big on mayo, so I love using hummus to keep things moist and flavorful. Thanks so much for your kind words!

Yaaaay Bri! So happy you’re a kale lover! Let’s put our minds together and figure out how to make everyone else in the world a kale addict! 🙂

Congrats Julia! Such a delicious, gorgeous, inventive, mouthwatering, and important cookbook you’ve created. We all need more kale in our lives and thank you for being the kale slingin’ leader. You go girl!

Hi Stephanie, since we didn’t develop the recipe we can’t be 100% sure, but I would guess about 2 to 3 days. If you keep a layer of saran wrap under the lid of whatever container you use, you may get another day. Hope that helps!

Use an ice cube tray, and spoon the hummus in the cubes. Freeze. Move to a zip lock bag. Keeps for months this way….if you don’t eat it all way before then.

I added roasted red pepper to this, and some lemon zest too. Healthy YES.

Looks delicious – can’t wait to try this! Also, can you tell me where you got those amazing – looking crackers??

We love hummus and I make it a lot. NEVER thought of putting a little kale in there. Love that color! This will be my hummus recipe from now on! 🙂

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