Herbed Hummus

Directions

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.