The bean and arugula cream or dip or bean hummus is an aromatic sauce perfect for appetizers and aperitifs, prepared in just 5 minutes. A recipe that reminds us a lot of the hummus made with chickpeas, which we have made in many variations: with basil, avocado, beetroot. In the recipe we propose today, instead of chickpeas, we decided to use cannellini beans and more. We added a lot of fresh arugula, which not only gave the sauce a bright green color but also an irresistible taste for those who love arugula!
The preparation is very simple: just blend all the ingredients until you get a smooth consistency.
This bean and arugula hummus is definitely excellent as a spread on bruschetta or crostini, or to accompany pita, naan bread, crackers, or flatbread chips as we did, but it can also become a great pasta dressing. You can also accompany it with delicious main courses like our chicken and zucchini sticks. Just try this recipe as soon as possible.
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Bean and Arugula Cream
- 9 oz canned cannellini beans
- 3.5 oz arugula
- 1 tbsp tahini (optional)
- 1 clove garlic
- paprika
- lemon juice
- extra virgin olive oil
- salt
- pepper
Tools for Preparing Bean and Arugula Hummus
- 1 Blender
Steps
Prepare the bean and arugula cream by placing all the ingredients in a blender or mixer bowl: first pour in the cannellini beans, well-drained from their canning liquid.
Add the well-washed and dried arugula.
Then add the tahini if using, lemon juice, garlic, paprika, oil, salt, and pepper. Blend everything until you get a smooth consistency.
The bean and arugula cream is ready. You can serve it spread on bruschetta and sandwiches, accompanied by flatbread chips or homemade crackers.
Simo and Cicci recommend
You can store this cream in the fridge for a couple of days, well-sealed in an airtight container.
You can substitute cannellini beans with borlotti, red beans, or alternatively, use chickpeas to get a truly alternative hummus.
If the cream does not turn out smooth and homogeneous, you can add a few ice cubes or a little cold water and blend until you get the right consistency.
FAQ (Questions and Answers)
Can dry beans be used?
Yes, naturally you will have to respect the soaking and cooking times expected for the preparation of these beans. Soak them for at least one night in cold water, then cook them the next day until they are tender.
Arugula has a pungent flavor, how can it be softened?
First of all, we recommend using common arugula and not wild arugula, which certainly has a much stronger taste. Additionally, besides adding lemon juice as shown in this recipe, you can quickly blanch it for a few seconds in boiling water and add walnuts to balance its slightly bitter taste with their sweetness.
