Last updated on April 15th, 2020
Arugula Toast is my own creation. To make it, I simply sauteed some baby arugula leaves together with minced garlic, sliced almonds, and a splash of fresh lemon juice. Then I spread some protein-rich hummus on slices of crisply toasted bread, and mounded the gorgeous green magic on top. Delicious? Oh, yes! Here’s the recipe for this 2-minute appetizer or casual main course:
Arugula Toast
First, toast 4 thick slices of bread. I used a homemade Crusty Sourdough Boule for this recipe, but you might prefer whole grain sandwich bread. Heck, even Wonder Bread will do the trick! (Anybody remember Wonder Bread?)
Next, warm a little olive or vegetable oil in a large skillet over medium heat.
Add 3 or 4 minced cloves of garlic…
And 2-3 tablespoons of sliced almonds.
Saute the garlic and almonds just until they’re fragrant — about 1 minute.
Then add 5 ounces of baby arugula leaves…
And toss them about until they wilt — 1 minute (or less).
Off heat, stir in the juice of half a lemon…
And a generous pinch of sea salt or kosher salt.
Spread the toasted bread with the hummus of your choice. “Buffalo” -flavored hummus goes particularly well with arugula. That’s what I used.
Top the toasts with the arugula mixture…
And dive right in!
Think you’ll give this Arugula Toast recipe a try? Talk to me in the comments section below. And if you do make the toasts, please post your review.
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Here’s the printable:
Arugula Toast
Ingredients
- 4 thick slices of bread, preferably from a crusty loaf
- a glug of olive oil
- 3-4 cloves garlic, minced
- 2-3 tablespoons sliced almonds
- 5 ounces baby arugula leaves
- The juice of half a lemon
- sea salt or kosher salt to taste
- 4 tablespoons hummus
Instructions
- Toast the bread, and spread it on one side with the hummus.
- Warm the olive oil in a large skillet over medium heat. Add the garlic and almonds, and saute until fragrant -- about 1 minute. Add the arugula leaves, and saute until the leaves wilt -- about 1 minute. Off heat, stir in lemon juice and salt.
- Divide the arugula mixture among the toasts. Serve hot or warm.
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Janis says
Looks really delicious, love the toasted almonds. Going to give it a try for sure. Nice change up from avocado toast.
Betsy Williams says
I love the looks of this recipe. I like things like this for breakfast so will probably put a poached or fried egg on top. Yum!
Kevin Lee Jacobs says
Hi Janis – The almonds add terrific flavor/aroma. Enjoy!
Hi Betsy – Yes indeed. A poached or fried egg would be welcome on this toast.
Karen Chickering says
Yummmm! Read this when I got home and had a box of arugula in the fridge. Quick, flavorful, healthy lunch! Eating NOW 🙂 thanks, Kevin!
Kevin Lee Jacobs says
Hi Karen – So glad!
Marsha says
Yes! Another beautiful vegan recipe to try. Thank you, Kevin.
Ardelle F Tuxen says
Can’t wait to try this – I really like arugula’s flavor and use it regularly but am out – love the simplicity of this perfect lunch sandwich. Thanks for this great idea.
Maraya says
Great recipe! I’ll have to use less garlic, even though I love it, as I’m a bit sensitive. I bet this recipe would work with shredded kale, too.
Kevin Lee Jacobs says
Hi Maraya – Yes indeed. Shredded or chopped kale would work as well in this recipe.
Anita says
Looks awesome. Love all the ingredients. Will try tomorrow -if I don’t make it tonight!
Thanks Kevin!
Lynn says
Looks like a great snack! However, I’m blown away by the colour of your hummus. I’ve never seen anything like it. All the hummus in shops here is a pale beige colour. What’s different?
Kevin Lee Jacobs says
Hi Anita – Let me know how the toast turns out for you!
Hi Lynn – As mentioned above, I used “Buffalo” style hummus for this recipe. Buffalo spices (cayenne, paprika, etc.) are responsible for the bright orange color!
Alison says
Looks delish, arugula is my favorite of the greens! I do something similar, only I use pine nuts instead of almonds and homemade ricotta instead of hummus. I’ll try your way next, I’ll be it’s even better!
Kevin Lee Jacobs says
Hi Alison – Your version sounds wonderful as well. I use hummus for both the flavor and protein it provides. If you try the toast, let me know what you think!
Patty says
Hi Kevin, this looks really yummy but I’m allergic to almonds. Do you think sunflower seeds or pepitas would be a good substitute?
Kevin Lee Jacobs says
Hi Patty – The nuts are there to add a bit of crunch. Feel free to swap the almonds for sunflower seeds, pepitas, crushed cashew, or whatever you like. Enjoy!
Valerie says
um um ummmmmmm ~ looks scrumptious!! Thank you for sharing! 🙂
Kevin Lee Jacobs says
Hi Valerie – If you make the toast, please let me know how it turns out for you!
Blaine says
Just got home from the market with a loaf of savory garlic artisan bread. I went right to the stove and sautéed some arugula, almonds, and garlic with a squirt of lemon! I put it over some roasted red pepper hummus on my toasted bread…..mmmmmm..Thank you for lunch, Kevin!
Kevin Lee Jacobs says
Hi Blaine – One of my favorite recipes. So glad you enjoyed it!
Ann says
Yum! Your recipe seems like a total life saver! 5 stars! I’ve just bookmarked the page. I’m so excited at the idea of giving the recipe a try! Your directions and pictures make it look so easy. Thank u so much for sharing! I’m lucky to have come across this post. Looking forward to your new awesome recipes. Keep up the good work!
Courtney says
Your recipe is brilliant! I didn’t have all of the exact ingredients, but I needed to use a bag of arugula up before it went bad, and this was the absolute perfect way to do it. I would definitely make arugula toast again. Thank you so much for sharing this creation of yours!
Kevin Lee Jacobs says
Hi Courtney – I’m so glad!