Arugula, Artichoke and Red Chile Hummus Recipe

Arugula, Artichoke and Red Chile Hummus Recipe

  • 1 (19 ounce) can chickpeas, drained and rinsed
  • 1 banana pepper, seeded and chopped (optional)
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup baby arugula, coarsely chopped
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons tahini
  • 2 teaspoons ground cumin
  • 1 teaspoon bouquet garni
  • 1/2 teaspoon red pepper flakes
  • salt to taste
  • cracked black pepper to taste
  • 2 teaspoons water, or as needed
  1. Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
  2. Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
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