Healthy White Bean and Kale Hummus

This hummus is both tasty and extra healthy. The creamy white beans and slightly chewy kale give it a lot of texture and flavor.

  • Total Time:
  • Servings: Makes 2 1/2 cups

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  • 2 large kale leaves, inner stems removed
  • One 14-ounce can white beans, drained and rinsed (about 2 cups)
  • 1/2 cup plus 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
  • 1 clove of garlic
  • 3/4 teaspoon salt, or to taste
  • 2 to 3 tablespoons water
  • 1/4 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

How to make this recipe

  1. Add the kale leaves and about 2 tablespoons of water to a medium saucepan over medium high heat. Cover and steam for 2 minutes, or until kale is soft. Remove from the heat and drain any remaining water.

  2. Add the kale and all the remaining ingredients except the water to a food processor or high-powered blender. Pulse until everything is combined then add water, 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste and add more salt if necessary.

Make Ahead

Hummus can be made up to 3 days in advance and stored in a covered container in your fridge or frozen for up to 1 month.


Bragg Liquid Aminos is a salt- and preservative-free type of soy sauce. It's available at health food stores and on

Serve With

Crackers, bread, or veggies.

Contributed By Photo © Kristen Stevens Published January 2014

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