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Barb Zabinsky's

Kale Chips with Hummus

Vegetables used in this recipe

To learn how to grow any of these vegetables
click on the specific name above.

I was forever overcooking my kale chips until, out of desperation, I added some leftover humous to the mix. Eureka!

1 large bunch of leafy kale
½ cup hummus

1 tbsp olive oil
¼ tsp salt



Wash and roughly chop the kale into chip-sized pieces, removing the largest and hardest parts of the leaf’s rib.

In a large bowl, massage the olive oil, salt and hummus into the kale with your hands until the kale is evenly coated.

Spread on a baking sheet lined with parchment paper and cook at 350°F for about 10 minutes.

Turn the chips over and mix them around, then put them back in the for another 10 minutes.

Ladle out ¾ cup of the cooking liquid (it’s ok if there are random bits of veggies floating in it) and put in the bowl of a large food processor. Add the soaked cashews and blend until smooth, scraping down the sides as needed until everything’s evenly pureed.

Scrape the cashew mix into the stock pot and, using a hand-held immersion blender, puree the soup until smooth.


For a stronger curry flavour, double the curry powder.

Makes an enormous amount – about 10 grown-up, main attraction servings.


Freezes well.



Recipe courtesy of
Barb Zabinsky

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