Herbed Hummus

1. 1

   Put the chickpeas, tahini, lemon juice, salt, garlic, and 3 tablespoons of water into the bowl of a food processor.

2. 2

   Puree until smooth and creamy, stopping to scrape down the sides of the bowl if necessary.

3. 3

   Add the parsley, dill, and scallions.

4. 4

   Pulse just until the herbs are integrated; the hummus should be beige with flecks of green rather than a uniform pale green.

5. 5

   Add more lemon juice and salt to taste.

6. 6

   Refrigerate for at least 15 minutes so the flavors of the herbs will come through.

7. 7

   In a covered container in the refrigerator, Herbed Hummus will keep for 2 or 3 days.

8. 8

   Serve with crackers, bread, or crudites.

9. 9

   Make into a sandwich with multigrain bread, tomato slices, and lettuce.

10. 10

    Serve alongside Greek Salad (page 211) topped with Peppercorn Citrus Marinated Feta (page 201) and include a bowl of Asparagus Avgolemono (page 130) for a Greek-style feast.

* Per serving · 4 servings · Values may vary.

No additional tips available.