Hummus and Feta Dip very Greek

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Hummus and Feta Dip

 

1 15-ounce can chickpeas, drained

3 tablespoons prepared tahini paste

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons freshly squeezed lemon juice

1/2 cup water

6 large cloves garlic, put through a garlic press or

finely minced

1/4 teaspoon kosher salt

1/8 teaspoon Tabasco sauce

1/2 cup crumbled Greek feta cheese

3/4 cup scallions, green part only, cut 1/4 -inch

thick on the bias

 

Fit the bowl of a food processor with the metal blade.

Pour in the drained chickpeas, and blend until smooth.

Add the tahini paste, olive oil and lemon juice and

with the processor on pulse, process until blended.

Add the water and process until smooth but little

pieces of chickpeas are still visible. Add the garlic,

kosher salt and Tabasco sauce and process on pulse

once or twice just to blend.

Add the crumbled feta cheese and on pulse process just

to combine cheese. You don't want a smooth dip; you

want the feta cheese to be chunky. Remove the hummus

and feta dip from the food processor and stir in the

scallions.

Serve immediately or refrigerate in a covered bowl for

up to an hour to allow the flavors to blend.

Serve with garlic pita chips. Yields about 3 cups.

 

 

 

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