Arugula Hummus
This arugula hummus is a peppery, vibrant green twist on classic hummus, blended from canned chickpeas, fresh arugula, tahini, garlic, lemon, and olive oil in a single food processor. It comes together in about 5 minutes and turns out perfectly smooth every time, which makes it a brilliant dip or sandwich spread when you want something a little different from the usual.
I am a huge hummus fan and I eat it at least twice a month. I got tired of the basic hummus recipe pretty quickly, so I decided to experiment with new tastes, textures, and even colors! Arugula has quickly become one of my favorite herbs, and once I started using it more in my cooking, folding it into a batch of hummus felt like the obvious next step. I love it because if you use canned chickpeas, as I do, the recipe is ready in just 5 minutes and it turns out perfectly every time.
What you need to make arugula hummus
The ingredient list here is short and forgiving, but a few choices make a real difference. Use canned chickpeas that you rinse and drain well — this rinses off the starchy liquid and gives you a cleaner, fresher flavor. The arugula should be fresh and bright; reserve a few leaves for garnish so you keep that peppery note visible on top. Good tahini matters more than you’d think, since it carries the creaminess and a gentle nutty bitterness that balances the arugula. Round it out with the juice of half a lemon, two mashed garlic cloves, extra virgin olive oil, sweet paprika, and sea salt to taste.
How to get it perfectly smooth
The single biggest factor in silky hummus is processing time. Add everything except the paprika and your reserved arugula leaves to the food processor, then let it run on high for a full 5 minutes. It will look done long before then, but the extended blend is what breaks the chickpeas down completely and whips air into the mixture. To loosen the texture, stream in a little ice-cold water rather than more oil — cold water emulsifies the tahini and oil into a lighter, fluffier hummus instead of a greasy one, and it lets you dial in exactly the consistency you want. Taste and adjust the salt and lemon at the end, since arugula can read more or less peppery depending on how mature the leaves are.
Ways to serve it
Spoon the hummus into a shallow bowl, scatter the reserved fresh arugula leaves and a dusting of sweet paprika over the top, then finish with a generous drizzle of olive oil. It is lovely as a dip with warm flatbread or raw vegetables, but it also shines as a spread — try it on toast, layered into a sandwich, or even tucked into a hummus flatbread pizza as a base. Since arugula and capers already get along so well, this dip is a natural companion to my pasta with arugula pesto and capers for a fully arugula-themed meal.
Make-ahead, storage, and more hummus to try
Arugula hummus keeps well in an airtight container in the fridge for up to 4 to 5 days. Press a thin film of olive oil over the surface before sealing to keep the top from drying out and oxidizing, and give it a quick stir before serving. The color is brightest on day one, so if you are making it for guests, blend it the same day for that vivid green. If you want to keep experimenting, I really can’t get how anyone makes bad hummus once they have a fail-proof base — so far I’ve made basil pesto hummus, roasted red bell pepper hummus, wild garlic hummus, and lemony hummus, and I loved them all.
If you give this peppery green hummus a try, I’d love to know how it turned out — did you keep it punchy with extra arugula or smooth it out with more tahini? Leave a comment below and rate the recipe so other hummus lovers know what to expect.
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Arugula Hummus
Ingredients
- 800 g chickpeas canned, rinsed and drained
- 1 cup arugula leaves
- ½ lemon juice only
- 2 Tbsps tahini paste
- 2 cloves garlic mashed
- 3 Tbsps extra virgin olive oil + more for drizzling
- sweet paprika
- sea salt to taste
- water
Instructions
- Add all ingredients (except paprika and a few arugula leaves for garnishing) to your food processor.
- Process on high speed for 5 minutes until hummus is extra-smooth.
- Add a little bit of ice-cold water in order to make it as smooth as you want.
- Serve with fresh arugula leaves and sweet paprika on top. Drizzle with olive oil.
Frequently Asked Questions
Yes. This arugula hummus is made entirely from plant-based ingredients: chickpeas, fresh arugula, tahini, garlic, lemon juice, extra virgin olive oil, sweet paprika, and sea salt. There is no dairy, egg, or honey, so it is both vegan and vegetarian.
It tastes like classic hummus with a fresh, peppery lift from the arugula. The chickpeas and tahini keep it creamy and nutty, while the lemon and garlic add brightness and the arugula gives a mild greens-forward bite. It is more aromatic and a touch more savory than plain hummus, without being spicy.
Process it on high for a full 5 minutes, even though it will look ready sooner — the long blend breaks the chickpeas down completely. Then stream in a little ice-cold water to loosen the texture; the cold water emulsifies the tahini and oil into a lighter, fluffier hummus. Rinsing and draining the canned chickpeas well also helps.
Yes, though this recipe is written for convenience with canned chickpeas so it comes together in about 5 minutes. If you cook dried chickpeas, soak and simmer them until very tender, then use roughly the same drained quantity. Softer chickpeas blend into a smoother hummus.
Stored in an airtight container, it keeps for about 4 to 5 days in the refrigerator. Press a thin film of olive oil over the surface before sealing to slow drying and oxidation, and stir before serving. The green color is most vivid on the first day.
Serve it as a dip with warm flatbread, pita, or raw vegetables, or use it as a spread on toast and in sandwiches. It also works as a base for a hummus flatbread pizza, and it pairs naturally with arugula-forward dishes like pasta with arugula pesto and capers. Finish each serving with reserved arugula leaves, sweet paprika, and a drizzle of olive oil.
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Honestly, I never thought of making arugula hummus before, but after I tried it I was very hyped. It’s sooo amazing! I want to make it again soon!
Glad you liked it! 😀