Green Hummus

A generous amount of mixed tender herbs gives this hummus a pale-green hue as well as a freshness not usually found in the dip. Canned chickpeas, simmered in water spiked with baking soda and blitzed when hot turn into a creamy puree. Then, ice cubes added one at a time help aerate the mixture for a light, supple texture. The tahini gets special treatment, too—it’s thinned with hot water and whipped until airy before it’s incorporated into the chickpea puree. If you would like a little chili heat, leave some or all of the seeds in the jalapeño. Serve at room temperature. If convenient, it can be made ahead. Transfer it from the food processor to an airtight container and refrigerate up to two days. Bring to room temperature before garnishing and serving.