The LYK has made some pretty tasty hummus dishes, but it’s been a while. Maybe too long.
For a while, we were keeping a weekly stash of homemade hummus, to eat with veggies as a healthy lunchtime snack. You know how it goes though, if you eat too much of something, you get over it pretty quickly.
So, we took a slight hiatus, but now with this creation, I can say that I am back on track as my homemade, hummus-loving self. Truth be told, a co-worker called me out when I mentioned that I got my delightful Eggplant Hummus from TJs. It is one of my absolute favorites, but she was referring to my laziness in going out to buy some.
The great thing about hummus is that if you have some garbonzos and tahini on hand, you can whip up some good ole’ hummus dip in a matter of minutes. With those two ingredients, you have am empty canvas to play with; you can tinker with various ingredients to make new flavor combos.
This Feta Mediterranean Hummus has some of my favorite flavors and it goes great as a dip for veggies, crackers or bread, and also works as spread on a sandwich or wrap.
If I didn’t eat it all up, I would have like to have tried it as a topping on some grilled chicken. There’s always next time!
I’ve said it before and I’ll say it again, hummus might be one of the easiest things to make, so long at you have a food processor (or I suppose a blender might work, but don’t quote me on that. I haven’t tried it).
It’s as simple as this:
Grab some pitted, green olives (Manzanilla).
Measure out a heaping tablespoon of sundried tomatoes (in olive oil).
Smash and coarsely chop some garlic. Oh, the beauty of a nice hunk of garlic. Glorious.
Crumble some of that light feta cheese…aka the health-ified kind, so you feel better about yourself.
Throw it all in the food processor, with the lime juice (to taste, really), pepper, garbonzo beans, and tahini.
Streaming in the olive oil and water, process the hummus mixture by starting to pulse several times, then holding it on until desired texture. I like to add water, to provide creamier and lighter texture.
Dive right in and get yo’self some delicious dip!
Feta Mediterranean Hummus
Makes about 2 cups
1 can garbonzo beans, drained
4 oz. light feta cheese, crumbled
1 rounded Tbsp sundried tomatoes
1/4 cup green olives (TJ’s Spanish Manzanilla Olives w/ pimentos)
2 1/2 Tbsp tahini
1 1/2 Tbsp lime juice
1 1/2 Tbsp water
1 big clove garlic, chopped
pinch of pepper
olive oil (about 2 Tbsp)
fresh oregano, for garnish
In a food processor, pulse everything together, streaming in the olive oil and the water, adding more if needed. If you want a creamier texture, a little extra water helps. Enjoy with your favorite crackers or pita chips/bread and some oregano for garnish.
From the Little Yellow Kitchen,