Feta cheese hummus loaded with Greek classics
Homemade hummus is so nice to have on hand. It’s a healthy treat that’s so fun to customize. Avid readers of The Rose Table know how obsessed I am with Greek food. I combined two favorites and came up with loaded Greek hummus!
These are truly some of my favorite ingredients in one shot. I can’t even fathom the amount of cucumbers and tomatoes I eat in any given year and don’t even get me started on feta cheese. I could write poetry about my love of feta cheese! Get the good block Feta in water for this. It’ll make a huge difference.
The hardest part about homemade hummus is separating the skins from the chickpeas. It’s not actually hard, it’s just time consuming, but trust me when I say it’s worth it. It’ll yield a far creamier hummus. This is less creamy than my Lemon Garlic Hummus due to the addition of Feta cheese but the Feta adds a ton of fabulous Greek flavor. My mom took a bite of this dish and actually fist pumped! (And start singing Havana ooh nah nah but that’s neither here nor there. You can’t take her anywhere, folks.)
If you’ve never bought tahini before, don’t fret about it. It’s a sesame seed paste usually found in the condiment or ethnic foods aisle in a jar. Once opened, store it in the fridge and let it sit out at room temperature for an hour before mixing up your hummus. I used up a fairly large jar in just about four months. I’ve been on a homemade hummus kick lately!
Loaded Greek Hummus
1 (15 oz) can chickpeas
1/2 cup tahini (sesame paste)
1/4 cup Feta cheese (preferably block Feta crumbled at home)
Juice from 2 medium lemons
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
3 Tbsp water
1.5 Tbsp extra virgin olive oil
1/4 cup English cucumber, diced
4 cherry tomatoes, sliced thin
4 Kalamata olives, chopped
1 Tbsp Feta cheese, crumbled
1 sprig oregano
- Drain and rinse chickpeas. Carefully pinch each one to remove and discard the skin.
- Blend first nine ingredients in a food processor until smooth, checking seasonings as you go. Spoon into a bowl. Refrigerate for half an hour.
- When ready to serve, top with diced cucumber, sliced cherry tomatoes, chopped Kalamata olives, Feta cheese, chopped oregano, and a drizzle of extra virgin olive oil. Serve with pita chips, cucumbers, and cherry tomatoes. Store leftovers in the fridge. Enjoy!
I whipped this up for the Academy Awards. Every year when I was little, my mom made a big deal out of the Oscars, making all sorts of fun hors ‘devours. It’s a tradition I maintained all through college (you should have seen the feasts I came up with in my dorm room!) and my twenties. Who says an Oscar feast has to be fattening? I made this loaded Greek hummus, my shrimp spring rolls with peanut sauce, and Chrissy Teigan’s incredible chicken satay from her Cravings cookbook for red carpet viewing with my mama. How fun and healthy of a menu is that?