GREEK HUMMUS
A flavorful Greek twist on the usual hummus recipe. Boldly flavored with Feta cheese, Kalamata Olives, fresh Mint & Lemon. Most intensely flavorful chickpea dip you'll ever have!
Servings: 8 people
Equipment
- Food Processor
Ingredients
- 30 oz chickpeas canned or dry and then cooked
- 3 tbsp olive oil extra virgin
- 1/4 cup feta cheese crumbled
- 1/4 cup Kalamata olives pitted
- 2 tbsp mint leaves adjust to taste (I use a bit more for my bold palate)
- 2 lemons zest and juice of
- 1/2 tsp cumin adjust to taste
- 1/4 tsp Himalayan salt adjust to taste and keep in mind olives and feta are salty
- 1/3 tsp black pepper ground
- 1/4 tsp paprika garnish
Instructions
- Add the fresh mint leaves to your food processor along with the Feta cheese, lemon zest, lemon juice, chickpeas, pitted Kalamata olives, salt, and cumin. Start blending and let the machine go for a couple of minutes.
- Turn it off. With a spatula, scrape the sides of the food processor to make sure everything is within blades’ reach, so it all gets evenly chopped and smoothly blended.
- Start the machine again and through the hole at the top trickle in the extra virgin olive oil. Adding the olive oil this way will distribute it evenly through the dip.
- You shouldn't need to, but add some liquid if it’s a bit dry. For that purpose, I suggest to reserve some of the cooking liquid or add lemon juice. If it’s already too lemony and you don’t have the cooking liquid, add a tablespoon or two of iced water.
- Turn off the food processor and serve the hummus in a bowl. Garnish with a sprig of mint and a dusting of paprika.