I don't know about you but I never heard of farro growing up. Honestly I never even tasted it until about a year ago. But I totally love it & it has become a must have in my pantry! Not only is it super versatile but it is packed with tons of of good stuff and is high in protein. It goes with so many different flavors and is the perfect way to spruce up a salad. This Arugula Farro Salad is unique with a layer of my Simple Homemade Hummus at the bottom which provides an amazing creaminess and texture to the salad. Then I top it with farro, arugula, dill & ready to eat baby beets. So fresh and so clean clean.

Ingredients needed:

Serves 2

1/2 cup of cooked farro

1/2 cup of homemade hummus

2 cups arugula

4 pre cooked baby beets, diced (I love the ones from Trader Joes)

1 Tbsp Extra virgin olive oil

1 tsp Red wine vinegar

Juice from 1/2 a lemon

2 tsp chopped fresh dill, plus a few sprigs for garnish

1/4 tsp tumeric powder

pinch of salt & pepper

For the farro:

This can totally be made ahead of time, I like to double the batch and make extra so I can use it throughout the week! That’s about as far as I get into meal prepping.

1/2 cup farro (I use Trader Joe's brand)

1 cup water or veggie broth

In a medium sauce pan combine farro and water or broth and bring to a boil over high heat. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat and let set for 5 minutes. Fluff with fork. Set aside.

So you can either make your own hummus (highly recommended) this can be made ahead too and stored in your fridge for several days! Or you can use store bought but homemade is the way to go if you have time! Head over to my blog post Simple Homemade Hummus for the recipe!

Okay, now lets assemble!

In a medium/large mixing bowl combine the arugula, farro, diced beets, olive oil, red wine vinegar, lemon juice, turmeric, dill, salt & pepper. Toss together making sure everything is coated & glistening.

In a salad bowl, spread 1/4 cup of hummus at the base of each bowl and top with the farro and arugula salad mixture. Add a few sprigs of dill for garnish. Dilly Dilly!

Oh how I love me some hummus. Every time I make it from scratch I'm like why don't I make this all the time?! It's ridiculous how simple it is to whip up. Have it as a simple snack with pita, spread it on a veggie sandwich or try it with my Arugula Farro Salad!

Ingredients:

1 can of chickpeas

1-2 Tbsp of tahini (not totally necessary but I just love the flavor it adds)

Juice from 1/2 a lemon

3 Tbsp olive oil

1/4 tsp of paprika

pinch of salt

2 -4 Tbsp water

Empty the contents from a can of chickpeas into a microwave safe bowl and cook for 3 minutes. Strain the liquid and place the chickpeas into a food processor. (Please go treat your self and buy one of these if you don’t already have one!! They are so useful, I love my Ninja and use it daily!)

Add the tahini, lemon juice, paprika & salt and blend on high. It will be thick and chunky but dont worry we’re about to smooth it out. Scrape down the sides and slowly drizzle in the olive oil while it is blending (if yours has a little opening, if not then add in 1 Tbsp at a time.) Next, add in the water 1 Tbsp at a time until you reach the consistency of your liking. Blend on high for 2-3 minutes until smooth. Feel free to keep a little chunky for extra texture!

I love to serve mine with olive oil, fresh herbs, paprika & tahini, yum!

This can be stored in an airtight container in the fridge for up to a week.