LEMON FETA HUMMUS

I don’t make hummus often but when I do it’s 100% this light and creamy recipe that is a good addition to a snack tray or to prep for weekly dipping. I love anything lemon and anything with feta so I thought why not combine the two into a marriage between whipped feta and lemon hummus.

What you’ll need:

2 cans of chickpeas

8 oz of feta cheese

1 heaping tablespoon of greek yogurt

½ cup tahini

3 lemons

3 cloves of garlic

¼ cup of olive oil

Salt, pepper, onion powder, paprika

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How you’ll make it:

This is super simple because you’ll just add everything to a blender and blend until smooth. But first, add both cans of chickpeas to a microwave safe bowl, draining the juice from one can and leaving the juice in the other, along with peeled cloves of garlic and microwave for 5 minutes to soften the chickpeas and garlic for easier blending. While that’s in the microwave you can add the feta, juice of 3 lemons, greek yogurt, tahini and olive oil to the blender as well as the seasonings. Once the microwave is done add the content to the blender, cover and start blending on low to high until desired texture. I like to stop and go until it’s super creamy with no chunks. I store this in an air tight container in the fridge before serving so it’s thick and cooled down to perfect veggie and cracker dipping temperate.