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Seasonal Recipe

Recipe for Green Goddess hummus

Katherine Hysmith for the Boston Globe

Serves 4

A staple of the 1970s, Green Goddess dressing is a creamy, mayo-based sauce made with a gardenful of fresh herbs and anchovy paste. Subbing chickpeas and tahini for the mayo turns this classic into a flavor-packed dip that pairs perfectly with spring produce. Create an all-green table and serve it with blanched green beans and asparagus, thinly sliced celery, green pepper, cucumbers, and sugar snap or English peas.

2tablespoons tahini
Grated rind and juice of 1 lemon
1can (15 ounces) chickpeas, drained
1teaspoon anchovy paste
¼cup chopped fresh basil
¼cup chopped fresh parsley
¼cup chopped fresh chives
2tablespoons olive oil
5tablespoons cold water
Salt and pepper, to taste
Olive oil (for garnish)

1. In a food processor, combine the tahini, and lemon rind and juice. Pulse for 1 minute or until blended.

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2. Add the chickpeas and pulse 1 minute more. Add the anchovy paste, basil, parsley, chives, and olive oil. Work the mixture for 2 minutes or until it is smooth.

3. Thin the hummus with water, adding it 1 tablespoon at a time, until the mixture is creamy but still holds its shape. Taste for seasoning and add salt, if you like.

4. Transfer to a bowl and garnish with a drizzle of olive oil and black pepper. Serve with green crudites. Katherine Hysmith

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