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!
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.
*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.