Description
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!
Ingredients
- 1 can (540 ml) no-salt added chick peas, drained and rinsed
- 2 cups fresh arugula
- 1 cup fresh baby spinach
- 1/2 cup tahini
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 2 tablespoons extra virgin olive oil (plus more for topping)
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes (plus more for topping)
- 1/8 teaspoon ground black pepper
- 2–3 tablespoons water
Instructions
- Add all of the ingredients, except the water, to a food processor bowl and process on high, stopping to scrape down the sides a few times.
- With the processor still running, add the water one tablespoon at a time until the hummus reaches your desired consistency.
- Scoop into a bowl and serve with oil and crushed red pepper flakes on top.
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
Notes
- Be sure to use the freshest arugula and spinach. If your greens are wilted or close to their expiry date, this will impact how long the hummus will last.
- 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, just add more.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
