Arugula Hummus

Arugula Hummus

4 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Poto
Recipe by  Poto

“Spicy arugula is a delightful parsley alternative in this hummus. Excellent as a vegetable dip or a sandwich spread.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. Place garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor; pulse until garbanzo beans are chopped. Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth. Season with salt and pepper.

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Reviews (4)

Rate This Recipe
heidi.e
3

heidi.e

This was delicious! I suggest adding more lemon and garlic.

MariaTheSoaper
1

MariaTheSoaper

Loved the peppery addition of the arugula and I agree, more garlic for sure. Will make this again!

patty l
0

patty l

I liked the change in flavor of adding arugula- not overpowering, just a different flavor. I had to add some water because it was too thick for my processor to mix well, and I increased the lemon but the rest I did according to recipe. I thought the garlic level was fine, but I had used good sized cloves. Pretty tasty!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 59 cal
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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