Arugula Hummus
This creamy arugula hummus blends chickpeas with peppery fresh arugula, tahini, lemon, and garlic for a vibrant twist on the classic dip. It comes together in just 10 minutes, no cooking required.
Ingredients
- 800 g chickpeas canned, rinsed and drained
- 1 cup arugula leaves
- ½ lemon juice only
- 2 tbsp tahini paste
- 2 cloves garlic mashed
- 3 tbsp extra virgin olive oil + more for drizzling
- sweet paprika for garnish
- sea salt to taste
- water as needed
Instructions
- Add all ingredients (except the paprika and a few arugula leaves reserved for garnish) to your food processor.
- Process on high speed for about 5 minutes, until the hummus is extra smooth.
- Stream in a little ice-cold water to loosen the hummus to your preferred consistency.
- Serve topped with the reserved fresh arugula leaves and a sprinkle of sweet paprika. Drizzle with olive oil.
Notes
Reserve a few arugula leaves for garnish, and stream in ice-cold water (not extra oil) to reach a lighter, smoother consistency. Store in an airtight container in the fridge for up to 4 days.