Arugula Hummus

Arugula Hummus is an easy 5-minute green hummus recipe with peppery arugula, baby spinach, fresh lemon and crushed red pepper flakes. It can be enjoyed as a healthy snack dip or vegan sandwich spread!

*This post was originally published in July 2017. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to the recipe to make it dairy-free and vegan.

Can you believe this is the only chickpea hummus recipe I have on Crumb Top Baking?! We make and eat hummus all of the time, but I usually go for non-traditional versions like these:

• Roasted Beet Hummus with White Beans

• Black Bean Hummus Bowls

• Edamame Hummus with Jalapeño and Cilantro

While this hummus recipe is made with traditional chickpeas, it’s far from your traditional hummus with three cups of greens and a peppery kick.

Why you’ll love this green hummus recipe

• Easy to make: Once you gather your ingredients, it comes together in just 5 minutes in a food processor.

• Super fresh: It’s packed with plenty of fresh greens and lemon juice.

• Customizable: You can change up your greens and add more garlic, salt or red pepper flakes to suit your taste.

• Versatile: Aside from being a delicious dip for veggies, crackers or pretzels, it works as a spread for sandwiches, wraps and burgers too.

Details on the ingredients

Chickpeas – Also called garbanzo beans, these are the base of traditional hummus and create that signature creamy texture. I normally use no salt added chickpeas. If you use chickpeas with salt added, you may wish to reduce the amount of salt you add to the hummus.

Tahini – Another essential ingredient to achieve the classic hummus flavour and texture. If you find the taste of tahini too strong, you can try substituting a little sunflower seed butter for some of the tahini.

Arugula – Also called rocket, this adds a peppery kick and a good dose of greens to the hummus. For the best flavour, make sure your arugula is fresh and crisp.

Spinach – For extra greens and to complement the spicy bite of the arugula, I added some baby spinach. You can also use mature/regular spinach.

Crushed red pepper flakes – These are blended into the hummus and sprinkled on top for a little heat.

Garlic – I used two cloves of fresh garlic, but for an extra garlic flavour, feel free to add more.

Extra virgin olive oil – A little is mixed into the hummus and more is drizzled on top before serving.

Lemon juice – Freshly squeezed lemon juice adds a tangy flavour that pairs well with the peppery arugula. You will need one large lemon to yield a quarter of a cup.

Salt and pepper – For added flavour. Feel free to add more or less to suit your taste.

Water – Just a few tablespoons helps the hummus blend into a light and creamy texture. 

How to make chickpea hummus with arugula

• Drain and rinse your chickpeas.

• Add all of the ingredients, except the water, to a food processor bowl and start processing on high. Make sure to stop and scrape down the sides a few times.

• With the processor running, add the water a little bit at a time until the hummus is well blended and creamy. 

• Scoop the hummus into a bowl and serve with a drizzle of oil and additional crushed red pepper flakes.

Frequently asked questions

• How long will arugula hummus last? If you’re using fresh arugula and spinach, this hummus should last for 3-4 days stored in the refrigerator. If your greens are wilted or close to their expiry date, this will impact how long the hummus will last.

• Should you remove chickpea skins for hummus? Some recipes call for removing the skins to help create a smoother hummus texture. It takes some extra time, so I don’t normally do this. If you have time, you can remove the skins by gently rubbing the chickpeas between two dish towels until the skins loosen. Then, just pick the skins out before adding the chickpeas to the food processor.

• Can you use dried chickpeas for this recipe? As a time saver, I’ve only ever made this recipe with canned chickpeas. If you have time to soak and cook dried chickpeas, you can use them in this recipe.

• Can you make this recipe with other greens? Absolutely. You can use all spinach, or even use some kale or swiss chard. Adding some fresh herbs such as parsley or cilantro works too.

Additional recipe tips and substitutions

• I paired arugula and spinach together because I often buy a blend of both at the grocery store. Feel free to use all arugula for this recipe or substitute more spinach.

• For a lighter and creamier hummus, add more water than the recipe calls for. For a thicker hummus, just reduce the water.

• For an extra lemony flavour, replace some of the water with more lemon juice.

• This hummus is not overly spicy, but if you’re not a fan of spicy at all, just reduce the amount of crushed red pepper flakes. If you like it spicier, feel free to add more.

• While I always make my hummus in a food processor, you can also use a blender. 

How to serve arugula hummus

• As a dip with lots of veggies, crackers and pretzels on the side.

• Topped with crispy chickpeas.

• Served with a big bowl of homemade tortilla chips.

• Used as a vegan spread for sandwiches, wraps and burgers.

If you make this arugula spinach hummus, I would love to hear what you think in the comments below.

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