I did running start at the community college my junior and senior year of high school. My senior year, I decided I wanted to be more involved at the high school, so I took first period jewelry-making. When we were ahead on projects, the teacher would let a few of us seniors take off from class. More often than not, a few of us would load into someone’s car and we would head down to the bagel shop at the bottom of hill. The bagel shop had a huge assortment of different bagels and cream cheese flavors, and I was obsessed with their bagel sandwiches.
Now that I prefer a plant-based diet, cream cheese has been replaced by hummus. You can come up with just as many different hummus flavors as you can cream cheese flavors, if not more. Even just on this blog, I have posted recipes for chili hummus, roasted red pepper hummus, and cannellini hemp hummus. This time around, I decided to throw some greens into my hummus and created Arugula Hummus.
- 1-15 oz can garbanzo beans
- 1/3 cup tahini
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 t sea salt
- 1/8 t cumin
- 2 cups arugula
1. Add all ingredients to a food processor. Run until smooth.
Arugula Hummus was the perfect protein-filled addition to my Veggie Bagel Sammie. I simply toasted a whole wheat bagel, slathered it with a thick layer of hummus, and stacked it high with arugula, tomato, cucumbers, and red onion.
Arugula has next to zero calories but adds a hint of spice, fiber, vitamins A and K, as well as chlorophyll and phytonutrients that fight against cancer cells and protect you from other diseases.