Saturday, January 11, 2014

Arugula Hummus

I'm not usually able to conjure up a meal based on what's already in my pantry.  I tend to buy groceries on a purely as-needed basis, shopping for exactly what I need for the week, and using the leftovers immediately.  It's part of the whole not-wasting-money thing.

But, scrounging for a way to use my leftover arugula, it occurred to me that hummus was the perfect answer; even with my pantry's measly contents, I already had everything I needed.  If you have a can of chickpeas then voila! you have lunch, too!

To start, the ingredients.  The best part about hummus is there are a million variations, making it the perfect use-what-you-already-have dish.  Today I made mine with arugula, but tomorrow I may use extra jalapeños.  Just let your tongue be your guide!

I've been really into using cookbooks lately.  They are so beautiful, and they make me feel relaxed.  This recipe is adapted from Feast.

Hummus is the easiest thing on earth.  The only recipe step is to process all our ingredients together.  As a side note, every cookbook will tell you to buy dried chickpeas and soak them, but honestly, the beauty of hummus is how quick it is.  I use canned and don't think twice about it.

Process everything until it's nice and creamy, about 5 minutes.

Then add the arugula, taste, and adjust as needed.  Feel free to add more liquid; lemon juice is always a big help.

(p.s. Can we talk about the depth of field I'm getting with my new lens?!)

Serve with a dollop of Greek yogurt and a few more rosemary leaves.  Lunch!

Arugula Hummus 

Servings: 1 bowl


1 can chickpeas
1/3 c tahini
1 garlic clove, smashed
1/4 c olive oil
1 tsp paprika
1 Tbls lemon juice
1 sprig rosemary
sea salt
1 handful arugula
Greek yogurt for dolloping
toast for serving


1. Combine chickpeas, tahini, garlic, olive oil, paprika, lemon juice, rosemary and sea salt in a food processor. Blend until creamy, about 5 minutes.
2. Add arugula, and process until arugula is fully incorporated and the hummus is a light green color.
3. Taste and adjust as needed.
4. Serve with freshly toasted bread.
5. Enjoy!

No comments:

Post a Comment