Arugula Lemon Hummus

I make hummus at least once a week - rarely manufacturing the standard stuff since I'm always in the pursuit of experimenting with flavors and textures. This summer I had a major breakthrough: I have finally been able to grow something from dirt and water (and sunlight!). That something is one of my favorite greens: arugula. I spiced up my hummus with shreds of home grown arugula along with lemon zest. The result equals peppery lemon bursts, which is always a great thing. 


Arugula Lemon Hummus

• 2 cups of chickpeas (or 1 16oz can)
• 1 clove garlic, minced
• 1/2 cup chopped arugula
• extra arugula for garnish
• 1 tablespoon tahini
• 1/4 cup olive oil
• juice from 1 lemon
• zest from 1 lemon
• 1 teaspoon or less of salt

In a mini food processor blend all ingredients except chickpeas until smooth. Add chickpeas and continue to pulse until smooth, adding extra bean liqueur until the desired consistency is reached.  Serve in a bowl, drizzle with extra olive oil and garnish with arugula ribbons. 

I make hummus at least once a week - rarely manufacturing the standard stuff since I'm always in the pursuit of experimenting with flavors and textures. This summer I had a major breakthrough: I have finally been able to grow something from dirt and water (and sunlight!). That something is one of my favorite greens: arugula. I spiced up my hummus with shreds of home grown arugula along with lemon zest. The result equals peppery lemon bursts, which is always a great thing. 


Arugula Lemon Hummus

• 2 cups of chickpeas (or 1 16oz can)
• 1 clove garlic, minced
• 1/2 cup chopped arugula
• extra arugula for garnish
• 1 tablespoon tahini
• 1/4 cup olive oil
• juice from 1 lemon
• zest from 1 lemon
• 1 teaspoon or less of salt

In a mini food processor blend all ingredients except chickpeas until smooth. Add chickpeas and continue to pulse until smooth, adding extra bean liqueur until the desired consistency is reached.  Serve in a bowl, drizzle with extra olive oil and garnish with arugula ribbons.