Loaded Greek Hummus

1 (16-oz.) can chickpea, drained and rinsed
1/3 c. tahini
1/2 c. crumbled feta cheese, divided
3 tbsp. extra-virgin olive oil, plus more for drizzling
3 tbsp. fresh lemon juice, plus more for serving
2 tbsp. fresh dill sprigs
1 clove garlic
Kosher salt
Freshly ground black pepper
1/2 c. diced English cucumber
1/2 c. diced cherry tomatoes
1/4 c. pitted and chopped kalamata olives
Pita chips, for serving


1. In a food processor, combine chickpeas with tahini, ¼ cup of the feta, olive oil, lemon juice, dill, garlic, and 3 tablespoons water. Pulse until smooth, scraping down sides as necessary. Season with salt and pepper.

2. Transfer to a shallow serving bowl and top with cucumbers, tomatoes, olives, and the remaining ¼ cup of feta. Season with salt and pepper. Drizzle with olive oil and lemon juice. Serve with pita. 

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