Appetizers & Snacksbonappetit4.8
Green Hummus With Sizzled Dolmades
This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.
👤 Christian Reynoso📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Process 5 garlic cloves, coarsely chopped, ½ cup tahini, ⅓ cup fresh lemon juice, and ¼ cup extra-virgin olive oil in a food processor, scraping down sides as needed, until smooth, about ⏱️ 30 seconds. Add 4 cups baby or mature spinach leaves (about 5 oz.) and 1 cup (packed) tender dill sprigs, mint leaves, and/or basil leaves. Process, scraping down sides as needed, until green and smooth, about ⏱️ 1 minute.
baby or mature spinach leaves (about 5 oz.)4 cups(packed) tender dill sprigs, mint leaves, and/or basil leaves, plus more for serving1 cup
2
Set aside 1 cup chickpeas from two 15.5-oz. cans chickpeas, rinsed. Add remaining chickpeas to food processor along with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Process until very smooth, about ⏱️ 3 minutes. Taste hummus and add more lemon juice and season with more salt if needed.
(packed) tender dill sprigs, mint leaves, and/or basil leaves, plus more for serving1 cup15.5-oz. cans chickpeas, rinsed2. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Pat dry 12–15 store-bought dolmades very thoroughly with a towel (rolling them on the towel works well), then pat dry 1 cup pitted Castelvetrano or other green olives. Heat remaining 3 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Add dolmades (the oil will splatter if dolmades are not dried thoroughly) and cook, undisturbed, until crisp underneath, 1–⏱️ 2 minutes. Turn over and cook until other sides are crisp, 1–⏱️ 2 minutes. Transfer to a plate.
(packed) tender dill sprigs, mint leaves, and/or basil leaves, plus more for serving1 cup–15 store-bought dolmades12pitted Castelvetrano or other green olives1 cup
4
Add olives and reserved 1 cup chickpeas to same pan; season with salt. Cook, still over medium-high, tossing occasionally, until chickpeas are partially crisped and browned and olives are browned a little in spots, about ⏱️ 5 minutes. Remove from heat.
5
Smear green hummus in a wide shallow bowl or on a large plate, then top with dolmades, chickpeas, and olives. Top or drizzle with crumbled feta or plain whole-milk yogurt and scatter more herbs over. Season with freshly cracked black pepper. Serve with warm pita bread, flatbread, grilled bread, or pita chips if desired.
(packed) tender dill sprigs, mint leaves, and/or basil leaves, plus more for serving1 cupCrumbled feta or plain whole-milk yogurt (for serving)Freshly cracked black pepperWarm pita bread, flatbread, grilled bread, or pita chips (for serving; optional)
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