I love easy, nutritious and delicious recipes that my entire family will enjoy. Hummus is a food that has a fabulous, complex flavor for Allan and I along with a smear-able fun factor for Matthew.
While I was shopping at the co-op, I sampled a chunky feta hummus and was instantly intrigued. However, I did not want to shell out the big bucks to purchase the small container of deli-made hummus. So, later that day I got to work on my own recipe.
I served the following Feta Hummus at Easter Brunch alongside celery and baby carrots. Allan, Matthew and I also enjoyed this hummus on grilled chicken sandwiches and in egg salad (recipe coming tomorrow).
This hummus has a delightful feta flavor that develops as the recipe chills in the fridge. So, even though it is tempting, please let this recipe sit in the fridge for at least 2 hours, if not overnight, before enjoying. Trust me, it’s worth the wait.
2 c chickpeas, reserve cooking/canning liquid
2 Tb tahini
2 Tb fresh lemon juice (approximately 1 lemon)
3/4 c feta cheese
1 jalapeño, minced (optional)
1/2 tsp cumin
2 garlic cloves, minced
12 tsp sea salt
Pour chickpeas and cooking liquid into a glass bowl and microwave for 1 minute. This step is optional; however, it will ensure that your hummus is ultra creamy.
Place chickpeas and 1/4 c cooking liquid in the bowl of a food processor or high-speed blender. Pulse until chickpeas are broken down. Add the rest of the ingredients and process until smooth, stopping often to scrape down the sides of the bowl. If you are using a Vita Mix, it may be necessary to use your tamper to ensure the mixture becomes smooth.
What is your favorite kid-friendly food?
We are still LOVING breakfast bakes. I have at least 5 new recipes to share with you.