Black Chickpea Humus with Arugula

This super simple, nutrient-rich recipe comes together with just a few fresh ingredients. Black chickpeas give the hummus a nutty flavor and deep color. Plus, they’re naturally high in fiber, protein, and antioxidants.

Using a bit of the chickpea cooking liquid helps create a light, creamy texture. Serve this hummus with crisp vegetables, warm pita, or as a topping for salads and grain bowls.

Tip: Cook the whole package of chickpeas at once. Use some for hummus and the rest in curries or soups. Or try this Creamy Black Chickpea Soup recipe.

Ingredients

• 1½ cups cooked black chickpeas

• ¼ cup (or more) chickpea cooking liquid

• 1 cup arugula blend

• ¼ cup parsley

• ¼ cup lemon juice

• ¼ cup tahini

• 2 Tbsp olive oil

• 2 tsp salt

How to Soak and Cook Chickpeas

This recipe calls for cooked chickpeas.

1. Soak dried chickpeas overnight in plenty of water as they’ll expand as they absorb moisture.

2. Drain, then place in a large pot and cover with fresh water, a few inches above the chickpeas.

3. Simmer for about 1½ hours, or until tender. Cooking time can vary based on how long they were soaked.

4. Drain (saving some of the cooking liquid) and they’re ready to use.

Instructions

1. Cook the chickpeas and reserve some of the cooking liquid.

2. Add chickpeas, chickpea liquid, arugula, parsley, lemon juice, tahini, olive oil, and salt to a blender.

3. Blend until smooth, adjusting consistency with extra chickpea liquid and seasoning with more lemon juice or salt if needed.

4. Serve with vegetables, pita, or as a flavorful addition to salads or grain bowls.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.