Ingredients

yields 1 1/2 cups

　　1 15-ounce can of chickpeas, drained

　　1/4 cup tahini

　　3 tablespoons lemon juice

　　1/2 teaspoon salt

　　1 garlic clove, sliced or chopped

　　1/4 cup chopped fresh parsley

　　1 tablespoon chopped fresh dill

　　1 scallion, chopped (optional)

　　

Step 1

Put the chickpeas, tahini, lemon juice, salt, garlic, and 3 tablespoons of water into the bowl of a food processor. Purée until smooth and creamy, stopping to scrape down the sides of the bowl if necessary. Add the parsley, dill, and scallions. Pulse just until the herbs are integrated; the hummus should be beige with flecks of green rather than a uniform pale green.

　　

Step 2

Add more lemon juice and salt to taste. Refrigerate for at least 15 minutes so the flavors of the herbs will come through. In a covered container in the refrigerator, Herbed Hummus will keep for 2 or 3 days.

　　

Serving & menu ideas

Step 3

Serve with crackers, bread, or crudités. Make into a sandwich with multigrain bread, tomato slices, and lettuce. 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.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.