Hummus with Kale-Microgreens

Hummus with Kale-Microgreens

A Delight for All Senses: Discover Our Heavenly Creamy Hummus

Today, I have a recipe for you that will make your heart skip a beat – our heavenly creamy hummus. This hummus is not only incredibly delicious but also a true all-rounder in the kitchen. Whether as a dip for crunchy vegetables, a spread on fresh bread, or a companion to your favorite dish – this hummus will enchant you with its velvety texture and intense flavor. Let’s dive into the world of oriental cuisine together and discover this culinary treasure!

Hummus Recipe 1 serving, 20 minutes


  • 1 can of chickpeas (about 240g drained)
  • 1/2 cup tahini
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 cup cherry tomatoes: roasted
  • 1 seed pad of our kale microgreens


  1. Prepare chickpeas: Drain and rinse the chickpeas from the can.

  2. Mix hummus base: In a blender or food processor, add the drained chickpeas, tahini, olive oil, lemon juice, and peeled garlic clove. Blend everything to a smooth consistency. If the hummus is too thick, add a bit of water until the desired consistency is reached.

  3. Roast tomatoes: Halve the cherry tomatoes and place them on a baking sheet. Drizzle with a bit of olive oil and roast at 200°C (about 400°F) for 15-20 minutes until they are soft and slightly browned.

  4. Refine hummus: Place the hummus in a bowl and evenly distribute the roasted cherry tomatoes on top. Drizzle with a bit of olive oil if desired.

  5. Add microgreens and serve: Harvest the microgreens from our kale seed pad and sprinkle them over the hummus. Serve immediately and enjoy.

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