Lemony Kale Hummus

7 10 210
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Lemony Kale Hummus
Health Highlights


1 can (15oz) Chickpeas, canned, drained
2 tbsp Extra virgin olive oil, garlic-infused
1 tsp Cumin
2 cup Kale (chopped)
2 tbsp Lemon juice
1/4 cup Water
1 pinch Salt and pepper (to taste)


  1. Drain and rinse chickpeas.
  2. Add all of the ingredients into a food processor fitted with a metal blade.
  3. Blend until smooth and creamy.
  4. FODMAPs limit serving to about 1/4 cup to keep to low FODMAP portion size (see below for additional info on prep).
  5. Optional: Serve with a little drizzle of garlic-infused oil on top and freshly ground pepper.


Quick Tips:

  • Use as a dip with your favorite veggies sticks or use a spread in your sandwich or wraps! If not following the low FODMAP diet, you can substitute tahini for olive oil.
  • Be creative if you'd like and flavor to your taste, add more lemon, some chopped chives, dill, or cilantro.

Nutrition Facts

Per Portion

Calories 210
Calories from fat 97
Calories from saturated fat 11.2
Total Fat 10.8 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.6 g
Cholesterol 0
Sodium 255 mg
Potassium 279 mg
Total Carbohydrate 23.8 g
Dietary Fiber 8.3 g
Sugars 4.8 g
Protein 8.6 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 1.3

Energy sources


Meal Type(s)