Roasted Garlic and Feta Hummus

© Katherine Stetson

For 2 1/2 cups:

  • 2 cups chickpeas, cooked and cooled
  • ¼ cup Feta cheese
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons spring water
  • 2 roasted garlic cloves, or to taste
  • 1 teaspoon sea salt
  • Chopped flat leaf parsley, roasted chick peas, drizzle of olive oil, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Copyright © Katherine Stetson, all rights reserved.