Green Hummus With Sizzled Dolmades

Preparation

1. Step 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.

   Step 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.

   Step 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.

   Step 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.

   Step 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.