Updated: May 2, 2021
You thought that was guacamole in the picture, didn’t you?! It is actually hummus that is colored and flavored with arugula. I love hummus as a snack and am always looking for different ways to jazz it up. Some extra arugula in the fridge gave me an idea and it turned to be a good one! The arugula adds a slightly peppery note and turns the hummus a pretty light green color. An easy vegan dip to surprise your guests.
Cooking the canned chickpeas, the ice cubes and hot water are three tricks a Lebanese friend shared with me for making fluffier, creamier hummus. Works every time!
Active time: 15 minutes
Cooking time: 20 minutes
1 ¾ cups (265 g drained) canned chickpeas (garbanzo beans)
1 large garlic clove, minced
2 packed cups (25 g) arugula, cleaned and dried
1/4 cup (60 ml) fresh lemon juice (about half a lemon)
1/4 cup (60 g) tahini paste
½ teaspoon Kosher salt
2 ice cubes (trust me)
1-2 tablespoons hot water
For serving: toasted pine nuts or extra chickpeas, pita chips, crudité, etc.
Drain and rinse the canned chickpeas. Place them in a small sauce pan; cover with water. Let simmer over medium-high heat for 20 minutes. Even though canned chickpeas are already cooked, the extra cooking softens them further. Drain and let dry. If the skins are peeling off, remove and discard them for an even smoother texture.
In a food processor, place the chickpeas and minced garlic. Process for about 1 minute or until powdery.
Add the arugula, lemon juice, tahini, salt and ice cubes (helps get a fluffier texture). Process
for about 1 minute. Scrape down the sides of the bowl and add 1 tablespoon hot water. Process for another 1-2 minutes. If the hummus is still too compact, add another tablespoon or two of hot water and pulse again. Taste and add more salt or lemon juice if needed.
Transfer to a serving bowl, add a drizzle of olive oil and sprinkle with some extra chickpeas or toasted pine nuts. Serve with pita chips, crudité or sliced baguette.
And bon appétit!