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.
|Grated rind and juice of 1 lemon|
|1||can (15 ounces) chickpeas, drained|
|1||teaspoon anchovy paste|
|¼||cup chopped fresh basil|
|¼||cup chopped fresh parsley|
|¼||cup chopped fresh chives|
|2||tablespoons olive oil|
|5||tablespoons 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.
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