- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 banana pepper, seeded and chopped (optional)
- 1 cup artichoke hearts, drained and chopped
- 1 cup baby arugula, coarsely chopped
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 3 tablespoons tahini
- 2 teaspoons ground cumin
- 1 teaspoon bouquet garni
- 1/2 teaspoon red pepper flakes
- salt to taste
- cracked black pepper to taste
- 2 teaspoons water, or as needed
- Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
- Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.