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lemony arugula alnut spread in a wooden bowl

Lemony Arugula-Walnut Spread {gluten-free, vegan, dairy-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1-1/2 cups 1x


Lemony arugula walnut spread made in minutes with white beansĀ  Loaded with superfoods, it is naturally gluten-free, grain-free and vegan.


  • 6 cups (moderately packed) arugula
  • 3/4 cup canned white beans (e.g., Great Northern or cannellini), drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons coarsely chopped walnuts
  • 3 to 4 cloves garlic, peeled
  • 3 tablespoons water, plus more as needed
  • 3/4 teaspoon fine sea salt, plus more as needed
  • Sriracha to taste


  1. Place all of the ingredients except the sriracha into a food processor or high speed blender. Process until smooth. adding a small amount more water as needed until a spreadable consistency.
  2. Season to taste with sriracha and additional salt as desired.
  3. Use s a sandwich/tartine spread, dip, topping/spread for pizza, pasta sauce, or anything else that sutis your fancy.
  • Category: Spread/Dip


  • Serving Size: 2 tbsp
  • Calories: 44
  • Sugar: 0 g
  • Sodium: 114 mg
  • Fat: 3.3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.9 g
  • Protein: 1.4
  • Cholesterol: 0 mg
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