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.
Green Goddess Hummus
Ingredients
For the Hummus
- 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
For the Garnishes
- 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
Directions
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.
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