Hummus isn’t the side dip here, but rather the main dish, punched up to a verdant hue from the addition of fresh spinach and herbs. The green hummus is then topped with warmed, crisped dolmades that are quickly sizzled in olive oil along with olives and some more chickpeas. Add some feta, maybe some yogurt, and this dish just might leave you wondering, “Am I a chef at a Greek taverna?” Some practical notes: Because of its mild flavor, spinach is best in this hummus, as opposed to an assertively bitter, peppery green like arugula. Make sure to be very thorough when patting the dolmades dry before sizzling; it encourages them to crisp up and helps reduce oil splatter. —Christian Reynoso