Feta & Roasted Jalapeno Hummus
Main Ingredients: Beans
Yield: 2-4 servings
Photo And Recipe Courtesy Of Foxes Love Lemons, Lori Yates
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- Prep
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- Total
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- Serving
- 2-4
Ingredients
- nonstick cooking spray
- 2 jalapeno peppers, halved lengthwise & seeded
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 15.5 oz can of chickpeas, drained (reserve liquid from can)
- 1/3 c. liquid from chickepa can
- 1/4 c. tahini
- 2 tablespoons extra virgin olive oil
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/2 c. feta cheese, crumbled
- pita chips, for serving
- vegetables, for serving
Directions
- Preheat oven to 400° F. Spray small rimmed baking pan with cooking spray. Place jalapeño peppers on prepared pan; lightly spray peppers with cooking spray. Transfer to oven and roast 20 minutes or until peppers are soft and golden brown. Let stand 5 minutes; transfer peppers to cutting board and dice.
- Meanwhile, in food processor or blender, puree garlic, lemon juice, chickpeas and their liquid, tahini, oil, cumin and salt until smooth. Transfer to bowl; stir in 1/2 cup feta and diced jalapeño (reserve 1 tablespoon of diced jalapeño for garnish).
- Transfer hummus to serving dish. For best flavor, refrigerate 1 hour or up to 3 days. Garnish with remaining 1 tablespoon each feta and diced jalapeños; serve with pita chips and vegetables.
