Name: Green Goddess Hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 15-ounce can of chickpeas, drained (preferably low salt); 1/2 cup tahini; Juice from one lemon; 2 large cloves of garlic; 1 teaspoon of pink Himilayan salt; 1/2 cup loosely packed, roughly chopped fresh parsley; 1/2 cup loosely packed, roughly chopped fresh basil; 1/4 cup loosely packed, roughly chopped fresh chives; 1/4 cup loosely packed, roughly chopped fresh tarragon; 1/4 cup frozen green peas plus some for garnishing; 1/2 cup of water

Description

The salt and the umami quickly satisfy your cravings. Spread this tapenade on baked zucchini wheels, veggie crisps, or toast wedges.

Ingredients

Scale

1/2 cup of pitted kalamata olives
1/2 cup pitted green olives
1 garlic clove, chopped
3 Tablespoons of finely chopped parsley
1 Tablespoon of lemon juice
2 Tablespoons high quality olive oil
a dab of anchovie paste
a dab of sun-dried tomato paste
Optional: 2 Tablespoons of capers

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Instructions

Reserve a few capers and chopped parsley for the garnish.
Blend everything else in a food processor to your preferred smoothocity.
Put it into a bowl, top with a little olive oil, the parsley, and capers.
Spread on stuff.

Notes

Tapenades are merciful conconctions. You can change the ratios a little to taste. You can use any pitted olives you want. You can use a lot more capers.