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"Spicy arugula is a delightful parsley alternative in this hummus. Excellent as a vegetable dip or a sandwich spread."
- 1 (15 ounce) can garbanzo beans, drained
- 1/4 cup packed arugula
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic
- 2 tablespoons olive oil
- salt and ground black pepper to taste
|Prep : 10M||Cook : 16M||Ready in : 10M|
- Place garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor; pulse until garbanzo beans are chopped. Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth. Season with salt and pepper.
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