The rush of colour and life that summer brings is overwhelming in the best way possible. Everywhere I look is vibrantly green, I’m waking up to birds chirping, I’m basking in the sun - this season brings out the best in everything. Lightness, gratitude and excitement are on the uptick thanks to a little extra vitamin D. The brightness of this hummus reflects everything I love about this season. The herbs used are open to your preference and availability - I chose dill and parsley, but chives, cilantro, basil, tarragon or mint in any combination would be great.
1 cup packed herbs (cilantro, parsley, dill, chives etc)
1/4 cup olive oil
1 19 oz can chickpeas, drained
1/4 cup tahini
1/4 cup lemon juice
salt + pepper
Add herbs and oil to a high speed blender and blend to form a paste. Add in chickpeas, tahini and lemon juice and blend until smooth and uniformly green. Add more oil if necessary for a smoother hummus and more lemon for brightness. Season with salt and pepper to taste.