This hummus tastes like springtime—and even the first hints of summer. It’s easy to make and the color is a real showstopper. Serve it with any veggies you have on hand. Carrots, cucumbers, celery, radishes, and boiled baby potatoes are all fantastic. It also works wonderfully with crusty bread or crackers and doubles as a delicious sandwich spread. We use chives, dill, and basil, but any tender leafy herbs do the trick; it’s the perfect way to use up herbs that are about to wilt in the back of your fridge. Enjoy with a glass of Bodegas Benegas Clara Chardonnay.
Serves: 8 for snacking
2 cans of chickpeas, drained
1/2 cup chives
1/2 cup dill
1/2 cup basil
the juice of one lemon
1 tablespoon tahini
1-2 cloves of garlic
About 1/2 cup olive oil
Kosher salt and pepper to taste
Extra virgin olive oil and vegetables, for serving
Combine all ingredients in a blender or food processor. Pulse until smooth. If mixture is too thick, add water in small amounts until it blends easily. Transfer to a serving bowl, drizzle with olive oil, and serve with fresh cut vegetables.
Lee Kalpakis is a recipe developer living in Brooklyn, New York. She grew up in her family’s restaurant in the Hudson Valley and has since worked as a cook, host, producer, and writer in the food media world. She loves natural wine, summer produce, and rock and roll music.