There’s nothing quicker and easier than whipping up a batch of a great vegan hummus recipe for last-minute party snacks. This pretty green artichoke-kale hummus is perfect for St. Patrick’s Day celebrations, summer get-togethers and healthy vegan snacking any time!
Hummus became a big part of my life when I first went vegan- it’s filling, super healthy and really quick and easy to make. It’s also cheap, with the main ingredient being chickpeas so it’s a win win all round!
I love traditional hummus with a simple blend of chickpeas, tahini and a little seasoning, but I’ve also got really into customizing it in all sorts of delicious flavors. Caramelized onion, sweet chilli, red pepper and artichoke-kale are all part of my weekly hummus repertoire.
Keep some cheap and easy veggies such as carrots, peppers and cucumber in the fridge (as well as a bunch of tortilla chips of course) and you have snacks ready to go anytime!
If you’re thinking of vegan party food for St. Patrick’s day, this is an ideal option as it’s green- you can even make a little shamrock garnish out of kale, if you want!
To go with this hummus why not make a batch or two of my easiest ever vegan cheese sauce (I love the pepperjack and Gouda variations), pop in a couple of drops of green vegan food coloring and hey presto- a ready-to-go dip station!
The ingredients for this artichoke-kale hummus are simple. A base of chickpeas, lemon juice, tahini and artichoke hearts is blended with seasonings and kale to make this chilled and super healthy dip.
You can switch the chickpeas for white beans and replace the tahini with olive oil if you have allergy issues or just fancy a milder dip, and of course feel free to switch up the kale for spinach or chard.
So, how to make the artichoke-kale hummus… simply pop all of your ingredients except the artichoke and kale into your food processor and blend until you have a smooth mixture. Taste, and add salt and pepper if needed.
You can also change the thickness of the hummus by adding water if needed. Then add your kale and artichoke hearts, and blend again until almost full combined but still with a few chunky bits- I love getting a bit of artichoke heart on my tortilla chip!
This hummus is best served slightly chilled and will keep in an airtight container in the fridge for up to 2 days.
- 3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained) ¼ cup lemon juice
- 3 tablespoons tahini
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt and black pepper to taste
- 3 cups packed chopped kale
- One 14- to 15-ounce can artichoke hearts (rinsed, drained and quartered)
1. Pop all of the ingredients except the kale and artichoke hearts in a food processor and process until smooth. Taste, and add salt and pepper if needed. If the dip is too thick, you can add water by the tablespoon and blend again until it reaches your desired thickness.
2. Add the kale and artichoke hearts and pulse until fully incorporated but still a little chunky. Serve immediately with chopped raw veggies, bread or crackers or refrigerate until ready to use. Leftovers can be kept in an airtight container in the fridge for 1 to 2 days- perfect for midnight snacking!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1530mgCarbohydrates: 71gFiber: 32gSugar: 7gProtein: 19g
Nutritional information is provided as a courtesy only and is approximate. I cannot be held responsible for any results or effects that occur as a result of action taken by readers as a result of reading anything on this website. Recipes may be adapted.