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!

Course Dips

Cuisine American

Keyword arugula, hummus

Prep Time 5

Total Time 5

Servings servings

Calories 177kcal

Author Leanne

Ingredients

1 can no-salt added chick peas drained and rinsed
2 cups fresh arugula
1 cup fresh baby spinach
½ cup tahini
¼ 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
¼ teaspoon crushed red pepper flakes plus more for topping
⅛ teaspoon ground black pepper
2-3 tablespoons water

US Customary - Metric

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.

Nutrition