Here’s a lovely thing, it’s a super green version of my classic hummus which delivers an explosion of flavour due to the addition of traditional Greek herbs including fresh oregano, thyme and mint highlighted with a feisty punch of garlic and lemon juice. It’s a cute deviation from the norm that I first tried on the island of Symi, a glorious island that gracefully floats in the Southern Dodecanese, north of Rhodes and close to the coast of South West Turkey. Although it’s a relatively barren place, its rich merchant founders made the most of a beautiful natural harbour – in my opinion, the most beautiful in all the Mediterranean – by adorning it with rows and rows of pastel-coloured Venetian mansions that tumble down to the sea as if to admire their reflections in the azure water. Along the harbour wall is a row of beautiful tavernas and the kind of whitewashed bars that are specifically designed to serve the every whim of the kind of lotus eaters represented by Homer as living in a state of dreamy forgetfulness and idleness as a result of eating the fruit of the lotus plant. It is my dearest hope that this simple recipe will render you similarly content.
x2 400g cans of chickpeas, drained
3 tbsp of light tahini
2 cloves of garlic, peeled and chopped
1-2 lemons, juiced
2 tbsp of extra-virgin olive oil, plus extra for garnishing
30g fresh oregano, leaves picked and chopped
30g fresh thyme, leaves picked and chopped
30g fresh mint, leaves picked and chopped
Sea salt and freshly ground black pepper, to your taste
Dill, finely chopped to garnish
Jalapeño chilli flakes, to garnish (optional)
How I make it
Tip the chickpeas into a food processor along with the tahini, garlic and the juice of one lemon. Blitz until you achieve your preferred consistency, adding a little water if you need to – I like mine quite coarse. Add the fresh herbs and blitz again for around a minute.
Taste, season and add more tahini and lemon juice until you achieve the balance of ingredients that pleases you.
Spoon the hummus into a pretty bowl and garnish with a drizzle of olive oil, the dill and, if using, a few flakes of jalapeño chilli.
Serve with freshly baked flatbreads, still warm from the oven, a classic Greek salad and a chilled bottle of retsina.