Name: Green Hummus With Sizzled Dolmades
Ingredients: 5 garlic cloves, coarsely chopped; ½ cup tahini; ⅓ cup (or more) fresh lemon juice; ¼ cup plus 3 Tbsp. extra-virgin olive oil; 4 cups baby or mature spinach leaves (about 5 oz.); 1 cup (packed) tender dill sprigs, mint leaves, and/or basil leaves, plus more for serving; 2 15.5-oz. cans chickpeas, rinsed; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 12–15 store-bought dolmades; 1 cup pitted Castelvetrano or other green olives; Crumbled feta or plain whole-milk yogurt (for serving); Freshly cracked black pepper; Warm pita bread, flatbread, grilled bread, or pita chips (for serving; optional)

Green hummus with sizzled dolmas on a beige tile.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

Hummus isn’t the side dip here, but rather the main dish, punched up to a verdant hue from the addition of fresh spinach and herbs. The green hummus is then topped with warmed, crisped dolmades that are quickly sizzled in olive oil along with olives and some more chickpeas. Add some feta, maybe some yogurt, and this dish just might leave you wondering, “Am I a chef at a Greek taverna?” Some practical notes: Because of its mild flavor, spinach is best in this hummus, as opposed to an assertively bitter, peppery green like arugula. Make sure to be very thorough when patting the dolmades dry before sizzling; it encourages them to crisp up and helps reduce oil splatter. —Christian Reynoso

What you’ll need

Food Processor
$70 At Amazon
Silicone Spatula
$13 At Amazon
Can Opener
$20 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe notes

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