This arugula hummus recipe is perfect for those of you who want to try a different kind of hummus and experiment with new flavors and textures!
I started using arugula pretty often when cooking. I absolutely love it and it has quickly become one of my favorite herbs. Although, arugula is no new herb for me, I’ve only recently started using it more in my recipes. One of my first attempts of using arugula, rather than in a salad, was this pasta with arugula pesto and capers recipe, which turned out great! The arugula pesto is definitely a recipe to try.
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! I love it because if you use canned hummus, as I do, the recipe is ready in just 5 minutes and it turns out perfectly every time! So far I’ve made basil pesto hummus, roasted red bell pepper hummus, wild garlic hummus and lemony hummus. I can’t say which one of these recipes is my favorite, because I loved them all! So, if you are a huge hummus fan as I am, you should definitely give all these a try.
My favorite take-out foods are the Lebanese ones. When I don’t feel like cooking, I almost always order Lebanese food. Unfortunately, it happened once or twice to receive the crappiest hummus ever! That until I found my favorite Lebanese catering service. I really can’t get it how you can make bad hummus. The recipe is so simple! All you need is to follow the exact recipe and use high-quality ingredients. You’ll get the best hummus ever, at a decent price.
So, if you want a fail-proof hummus recipe, you should try my recipes. You’ll get the best hummus ever, honestly! 😀 You can start by making this delicious, flavorful arugula hummus, I’m sure you’ll love! Let me know how it turned out! 😀
P.S. I LOVE Lebanese cuisine. If you love it too, check out Ottolenghi: The Cookbook. His recipes are truly inspiring!
- 1 800g(28oz) can chickpeas/garbanzo beans, rinsed and drained
- 1 cup arugula leaves
- half a lemon's juice
- 2 Tbsps tahini paste
- 2-3 garlic cloves, mashed
- 3 Tbsps extra virgin olive oil + more for drizzling
- sweet paprika
- sea salt, to taste
- 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.