Lee from The Rogue Brussel Sprout has given hummus a vibrant, herby makeover to create this delicious fresh dip. It's perfect for Spring and Summer.
Two 15-oz cans of chick peas
0.5 c creamy Artisanal tahini by SoCo
1 c baby spinach
Large handful of fresh basil
Large handful of fresh cilantro
Small handful of fresh mint
Big drizzle of robust, flavorful olive oil
1 tsp sea salt
Generous grind of black pepper
Additional drizzle of robust, flavorful olive oil
Small handful of roasted salted pistachios
Sprinkle of sesame seeds
Additional basil, cilantro, and mint leaves
Sprinkle of flaky sea salt, like fleur de sel
Optional sprinkle of sumac
For the Hummus
For the Garnishes
Drain and rinse the chickpeas
In a food processor, combine all the hummus ingredients. Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or olive oil (the latter with yield a richer hummus). Repeat as needed
Place the hummus in a serving bowl and give it a nice swirl on top.
Drizzle additional olive oil into the hummus swirl, then surround the swirl with pistachios, sesame seeds, and herb leaves. Finally, sprinkle the surface of the hummus with some additional salt and perhaps some sumac.
Recipe by Lee from The Rogue Brussel Sprout