Arugula Hummus is a quick and vibrant 5-minute green hummus that combines peppery arugula, fresh baby spinach, chickpeas, lemon juice and a touch of crushed red pepper flakes. It’s perfect as a dip for vegetables, crackers or pretzels, and also works beautifully as a spread for sandwiches, wraps or burgers.
*This post was originally published in July 2017 and has been updated with new photos, clearer instructions and a few tweaks to keep the recipe dairy-free and vegan.
This is my main chickpea hummus recipe on Crumb Top Baking, though I often experiment with non-traditional versions such as black bean hummus or edamame hummus with jalapeño and cilantro. Using traditional chickpeas here keeps the familiar hummus base while adding three cups of greens for color and a peppery kick.
We serve it with an assortment of raw vegetables and homemade air-fryer pita chips for a crunchy contrast.
Details on the ingredients
- Chickpeas – Also called garbanzo beans, they form the creamy base. I usually use no-salt-added canned chickpeas; if yours are salted, reduce added salt to taste.
- Tahini – Provides the classic hummus flavor and smooth texture. If tahini tastes too strong, try substituting some sunflower seed butter.
- Arugula – Adds a peppery bite and bright green color. Use fresh, crisp arugula for the best results.
- Spinach – Baby spinach balances the peppery arugula and increases the greens. Regular spinach works too.
- Crushed red pepper flakes – Blended in and sprinkled on top for gentle heat; adjust to your heat preference.
- Garlic – I use two cloves for a subtle garlic note; add more if you like a stronger garlic flavor.
- Extra virgin olive oil – A little is blended in and more can be drizzled on top when serving.
- Lemon juice – Freshly squeezed lemon adds bright acidity. One large lemon yields about 1/4 cup.
- Salt and pepper – Season to taste; adjust amounts as needed.
- Water – A couple tablespoons helps thin and smooth the hummus to your desired consistency.
How to make chickpea hummus with arugula
- Drain and rinse the chickpeas well.
- Place the chickpeas, arugula, spinach, tahini, lemon juice, olive oil, garlic, salt, pepper and crushed red pepper flakes into a food processor. Process on high, stopping to scrape down the sides as needed.
- With the processor running, add 1 tablespoon of water at a time until the hummus reaches a smooth, creamy consistency.
- Transfer to a serving bowl and finish with a drizzle of olive oil and a sprinkle of crushed red pepper flakes.
Frequently asked questions
When made with fresh arugula and spinach, store the hummus in an airtight container in the refrigerator and consume within 3–4 days. The fresher the greens, the longer it will keep.
Removing the skins can yield an extra-smooth texture, but it’s optional. If you have time, rub the chickpeas between towels to loosen skins and pick them out before processing.
Yes. Canned chickpeas save time, but properly soaked and cooked dried chickpeas can be used instead.
Absolutely. Use all spinach, or substitute kale, Swiss chard or a mix of fresh herbs like parsley or cilantro to vary flavor and texture.
Additional recipe tips and substitutions
- If you bought a mixed bag of arugula and spinach, using both is an easy shortcut. You can also use all arugula or all spinach depending on your preference.
- For a lighter, silkier hummus, add more water. For a thicker spread, reduce the water.
- Swap some water for extra lemon juice if you want a brighter lemon flavor.
- Adjust crushed red pepper to control the heat level: reduce for milder hummus or add more for extra spice.
- You can prepare this hummus in a blender if you don’t have a food processor; just blend in batches as needed.
If you try this recipe, I’d love to hear your thoughts in the comments.
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📖 Recipe
Arugula Hummus
Ingredients
- 1 can (540 ml) no-salt-added chickpeas, 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 ingredients except the water to a food processor and process on high, stopping to scrape down the sides as needed.
- With the processor running, add water one tablespoon at a time until the hummus reaches your desired consistency.
- Scoop into a bowl and finish with a drizzle of olive oil and a sprinkle of crushed red pepper flakes.
- Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days.
Notes
- Use the freshest greens possible; wilted leaves shorten storage life.
- Add more water for a lighter hummus or less for a thicker spread.
- Replace some water with extra lemon juice for a brighter flavor.
- Adjust crushed red pepper to control the heat level.
Nutrition Facts per Serving
Carbohydrates: 12 g |
Protein: 6 g |
Fat: 13 g |
Sodium: 464 mg |
Fiber: 3 g
Disclaimer: Nutrition information is an estimate and will vary with substitutions and brands used.
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