Loaded Kale Hummus

Loaded Kale Hummus

Creamy hummus loaded with crispy kale chips and edible flowers this is a great way to use up your Kale harvest. Perfect for entertaining, served with toasted bread, pitas, or spooned onto a salad wrap.

loaded kale hummus

Loaded Kale Hummus



  • 2 cups chopped Kale
  • 1Β½ cups cooked chickpeas, drained and rinsed (or 1 can)
  • β…“ cup smooth tahini
  • 2 tablespoons olive oil
  • Β½ teaspoon sea salt
  • 2 1/2 tablespoons fresh lemon juice, more to taste
  • 2-3 Roasted garlic cloves
  • 6 tablespoons water, or as needed to blend

Crispy Kale Topping

  • 2 cups chopped Kale
  • 1 TBSP Olive Oil
  • 1/4 tsp Salt
  • 1/2 tsp paprika or smokey seasoning
  • Edible flowers to serve*
  • Fennel fronds to serve
  • 1/4 tsp chilli flakes


  1. Preheat oven to 180 degrees. Wash and dry off Kale.
  2. Add two cups of chopped Kale (approx 2cm square chunks) to a mixing bowl.
  3. Add 1 TBSP oil and massage into the Kale. Sprinkle on the 1/4 tsp salt and the paprika and stir to combine. Add to a baking tray along with the whole cloves of garlic (unpeeled lightly coat in oil).
  4. Bake until Kale is crispy (10minutes). Check if the garlic is soft and if not remove the kale and cook the garlic for a further few minutes.
  5. Set the crispy kale aside in a bowl.
  6. Add all the hummus ingredients into a mixer or blender including the roasted garlic (remove the peels first). Blitz to combine. Taste and add extra salt or lemon juice if needed.
  7. Pour the hummus into a bowl and load up the crispy Kale chips on top. Sprinkle over edible flowers and optional chilli flakes and serve with warm toasted bread.


  • Edible flowers I used are: Onion flowers, pansies, calendula, cornflower, chrysanthemum, and nasturtium.
  • Toasted nuts and seeds would also be delicious additions.
  • Drizzle a little extra olive oil to serve.