Hummus and Feta Dip

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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 hot sauce

1/2 cup crumbled 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 hot 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.

Makes 3 cups.

Calories per 1/4 cup 106, Fat 6 g, Carbs 10 g, Sodium 218 mg, Fiber 2 g.