Description
A creamy and flavorful Mediterranean-style hummus topped with tangy feta, briny olives, and fresh herbs. Perfect as a quick appetizer or snack served with pita, veggies, or bread.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1–2 garlic cloves
- 2 tablespoons lemon juice
- 2–4 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced Kalamata or black olives
- 1/4 teaspoon paprika or sumac (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Drain and rinse the canned chickpeas thoroughly.
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, salt, and 2 tablespoons of olive oil.
- Blend until smooth, adding more olive oil or water as needed to achieve the desired consistency.
- Transfer the hummus to a shallow serving bowl and create a swirl or well in the center.
- Drizzle with olive oil, then top with crumbled feta, sliced olives, and a sprinkle of paprika or sumac if using.
- Garnish with fresh parsley and serve immediately with pita bread, crackers, or vegetable sticks.
Notes
- Use peeled chickpeas for a creamier texture.
- Store in the fridge for up to 5 days in an airtight container.
- Omit feta for a vegan version or use plant-based feta.
- Make ahead and add toppings just before serving.
- Great with gluten-free dippers for a gluten-free option.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg