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Easy Homemade Hummus without Tahini

This quick and easy Homemade Hummus without Tahini uses kale pesto and sun dried tomatoes. It's a healthy, vegan and gluten free appetizer for entertaining!
Course Snack
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 People
Calories 167kcal
Author Taylor

Ingredients

  • 1/2 Cup Pine nuts
  • 1 Cup Roughly chopped kale tightly packed
  • 3/4 Cup Fresh basil roughly chopped and packed
  • 1/2 Cup Fresh parsley roughly chopped and loosely packed
  • 2 tsp Lemon zest packed
  • 2 tsp Fresh lemon juice
  • 1 tsp Garlic minced
  • 1/4 Cup Extra virgin olive oil
  • 2 Tbsp Water
  • 1 Can Reduced-sodium chickpeas drained and rinsed, 13.5oz
  • 1/4 Cup Sun-dried tomatoes with Italian herbs minced
  • 1/2 tsp Salt or to taste
  • Pepper to taste
  • Food Should Taste Good Multigrain Tortilla Chips for servings

Instructions

  • Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces.
  • Add in the kale, basil, parsley, lemon juice, zest and garlic and process until broken down. You'll need to stop the food processor a few times and scrape down the sides.
  • With the food processor running, stream in the olive oil, followed by the water, and process until well mixed.
  • Add in the can of drained chickpeas and blend until creamy and smooth. Again, you'll need to scrape down the sides a few times.
  • Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper.
  • Serve with Food Should Taste Good Multigrain Chips and DEVOUR!

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12.7g | Saturated Fat: 1.3g | Sodium: 91mg | Potassium: 134mg | Fiber: 0.7g | Sugar: 2.8g | Vitamin A: 1750IU | Vitamin C: 24.8mg | Calcium: 20mg | Iron: 3.2mg