5 from 15 votes
Holiday Hummus {Arugula & Roasted Garlic White Bean Hummus with Pomegranate}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

The holidays don't have to be filled with fattening, heavy foods. This Holiday Hummus is creamy, dreamy, festive and fabulous!! Kick off your parties with a bowl full of this healthy arugula and roasted garlic white bean hummus!

Course: Appetizer, Snack, starter
Cuisine: Mediterranean
Keyword: arugula, Christmas, Easy, garlic, holiday, hummus, white bean
Servings: 6
Calories: 156 kcal
  • 1 head Garlic
  • 3 TBS Olive Oil , plus more for drizzling garlic
  • 1 (15 oz) can Cannellini Beans – drained and rinsed
  • 2 TBS Tahini
  • 1 Lemon , juiced (about 2 TBS)
  • 1 Cup Baby Arugula , packed
  • ¼ Cup Fresh Parsley Leaves , gently packed
  • 2 TBS Chives – roughly chopped
  • ½ tsp Kosher Salt , plus more to taste
  • 2 TBS Olive Oil
  • 1-2 TBS Ice Cold Water , or more as needed
  • Pomegranate Arils , for garnish
  1. Roast the garlic: Preheat oven to 400 degrees F. Cut the top (1/4’’) off of the head of garlic. Place garlic on a small sheet of aluminum. Drizzle with a bit of oil and sprinkle with salt. Wrap garlic up tightly in the foil. Place the foil directly on the center oven rack and roast for 40 minutes. Remove from oven and allow to cool slightly. When cool, squeeze the roasted cloves out of the skins and into a small ramekin or bowl.
  2. For the hummus: Meanwhile, in the bowl of a small food processor add 5-6 cloves of the roasted garlic and the beans.  Process until roughly chopped, about 1 minute. Add the tahini and lemon juice and process until smooth and paste-like, about 1-2 minutes. Add in the arugula, parsley, chives and salt. Process, scraping down the sides of the bowl as necessary, until incorporated, about 2 minutes.
  3. With the processor running, slowly stream in the (2 TBS) olive oil and 1 TBS of ice cold water. If hummus is too thick, slowly stream in more water, 1 tablespoon at a time, until desired consistency is achieved. Taste and adjust for seasoning with salt and pepper.

  4. To serve: Transfer to a serving bowl and drizzle with a bit of olive oil on top and sprinkle with pomegranate arils. Enjoy!

Recipe Video

Recipe Notes

*Yield – Roughly 2 ½ cups
*Hummus will keep, covered in the refrigerator, for up to one week.
* The measurements of arugula, cloves of garlic, and fresh herbs in the recipe below are mere suggestions. Like a lot of peppery bit from arugula? Use more. Does roasted garlic make your heart go pitter patter? Increase the amount of cloves. If you are nervous about going off recipe, make the hummus as directed below, and then add more of whatever pleases you. Just make sure you give it a really good buzz in the food processor after the addition.
*The recipe below calls for roasting a whole head of garlic, but you will only use 4 cloves in the hummus. Keep the remaining cloves in an airtight container and store them in the refrigerator. Use them in place of raw garlic for added flavor… mashed potatoes, rub them on fresh, toasted bread, spruce up spaghetti sauce, the options are limitless.
*If you want hummus with a thinner consistency, slowly stream in water or more extra virgin olive oil, 1 tablespoon at a time, until desired consistency is achieved.

Nutrition Facts
Holiday Hummus {Arugula & Roasted Garlic White Bean Hummus with Pomegranate}
Amount Per Serving
Calories 156 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 263mg11%
Potassium 49mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 335IU7%
Vitamin C 6.5mg8%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.