Holiday Hummus [with recipe video] (2024)

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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, because the holidays don’t have to be filled with just fattening foods!

Update: This post was originally published in December 2016. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual story and written words below in this post remain the same.

Hi, friends! Happy less than 2 weeks until Christmas, Hanukkah and Kwanzaa!

If you have followed this blog for any length of time you know that hummus is my jaaa-yum.

For reals.

In case you are new here – Hi and WELCOME! Feel free to peep my baby arsenal of hummus recipeson my recipe index. I’ll wait…

Did you check them out?! I told you, I really REALLY like hummus.

Despite my love, admiration and years of nagging, Boy doesn’t adore hummus the way I do. He will take a few (coerced) bites, but he will never polish of a gallon sized vat with a serving sized spoon like I will.

The dude just doesn’t dig chickpeas. Obviously he is crazy… I mean, he DID marry me. 😉

In all my chickpea glory it never crossed my mind to make hummus with a bean OTHER than chickpeas.

Mostly because I’m blonde, but also because chickpeas just rock my world.

Well, when I went to make a hummus worthy of the holidays, I decided that ‘the more’ is indeed ‘themerrier’, and all those crazies who loath chickpeas out there in the world should be included in the creamy-dreamy dip fun.

Chickpea haters rejoice.

About this green holiday hummus recipe
- Tips for the best holiday dip
More hummus recipes!
- Ingredients
- Instructions
- Video
- Notes
- Nutrition

About this green holiday hummus recipe

You guuuuuuys, this hummus is ON POINT in the very best way.

Let me break it down.

This dip is super creamy and sublimely smooth with slightly sweet, deep roasted garlic flavor; fresh, bold, peppery arugula, herbaceous parsley and chives, a hint of acidic lemon and juicy pops of sweet, tart pomegranate arils.

Overall, this hummus is a mellow melody of flavors that play together oh-so well.

Holiday hummus + toasted naan bread = straight up BLISS.

While I DID put the word ‘holiday’ in front of this hummus, this dip should NOT be restricted to JUST your holiday parties. I highly encourage you to make a double batch, cozy on up in front of the TV and eat this hummus on repeat.

Just dip, baby, dip.

Tips for the best holiday dip

The measurements of arugula, cloves of garlic, and fresh herbs in the recipe below are mere suggestions. Like a lot of peppery bite 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 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.

The holidays don’t have to be all about fattening foods. Add this healthy, festive and fabulous Holiday Hummus dip to your Hors d’Oeuvres line up!

Until Thursday friends, cheers – to healthy holiday eats!

Cheyanne

Craving MORE? Follow all the deliciousness onFacebook,PinterestandInstagram!

More hummus recipes!

If you love this green and red holiday dip, try one of these delicious, ultra-creamy hummus recipes next:

Avocado Hummus
Chipotle Hummus
Sweet Potato Hummus
Spinach Hummus
Chicken Hummus

And don’t forget the homemade pita chips for dipping!

How to make Holiday Hummus recipe and video👇

Holiday Hummus {Arugula & Roasted Garlic White Bean Hummus with Pomegranate}

5 from 15 votes

Author: Cheyanne Holzworth

Total Time: 50 minutes mins

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Servings: 6

Print Recipe Pin Recipe

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!

Ingredients

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
Optional for Serving: Pita Chips

Instructions

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

Video

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

Calories: 156kcal Carbohydrates: 1g Protein: 1g Fat: 16g Saturated Fat: 2g Sodium: 263mg Potassium: 49mg Vitamin A: 335IU Vitamin C: 6.5mg Calcium: 16mg Iron: 0.5mg

Course: Appetizer, Snack, starter

Cuisine: Mediterranean

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