Green Goddess Hummus
Classic hummus is beige and fine. This one leans hard on the herb side of the equation and comes out somewhere between a dip and a sauce. Spinach carries the color, parsley and chives carry the flavor, and capers do the thing anchovies do in a traditional green goddess dressing without any of the fish. A whole peeled lemon goes in — pith and all — which gives you more acid and body than juice alone, and the ice water at the end is what turns dense chickpea paste into something silky. Five minutes start to finish, most of which is opening cans and pulling parsley stems. Serve it as a dip, but it earns its keep as a sandwich spread, a base under roasted vegetables, or thinned with a little more water into a dressing for grain bowls. It’s best the day you make it, when the herbs are still bright.
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